Shepherd's pie nov. 87

 
                          Shepherd's Pie  Nov. 87
 
 Recipe By     : Miriam Podcameni Posvolsky
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             One-Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Lb            Roast Beef
    2      Large         Onions -- finely chopped
    1      Clove         Garlic -- minced
    1                    Tomato, Peeled Seeded And -- chopped
    2      Cups          Beef Stock
      1/2  Cup           Dry Red Wine
    1      Tablespoon    Cognac
    2      Tablespoons   Worcestershire Sauce
      1/4  lb            Mushrooms
    1      tbsp          Butter
    1      tbsp          Canola Oil
      1/2  tsp           Thyme
    1      tbsp          Flour
                         Salt And Pepper -- to  taste
    8      med           Potatoes
    2      tbsp          Butter
      1/4  c             Milk
           pinch         Nutmeg
                         Salt And Pepper -- to  taste
    1                    Egg Yolk
 
 1. Grind roast beef
 
 2.Brown meat in butter and oil.
 
 3. Stir in onion and garlic and cook until onion starts changing color.
 Stir in  mushrooms and cook until liquid has evaporated
 
 4. Season withsalt and pepper. Stir in flour and cook 1 minute.
 
 5.  Add cognac and cook over high heat until it evaporates
 
 6. Add wine and cook until wine has evaporated.
 
 7. Stir in tomato, broth and thyme. Bring to a boil and simmer covered for 1
 1/2 hour, adding more broth if needed.
 
 8. Add Worcestershire and cook 10 minutes. Set aside.
 
 9. Prepare potatoes:
 
 10 Cook potatoes in their skin. Let cool a little.
 
 11. Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.
 
 12. Place prepared meat in a baking dish,
 
 13. Spread potatoes on top
 
 14. Brush top with egg yolk.
 
 15. Bake in 350 F oven for 1/2 an hour or until top is golden.
 
 
 
 >From the files of billspa@ix.netcom.com
 
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