Shepherd's Pie #2

Categories: beef, casseroles

Servings: 6

      1 lb Beef / lamb / veal & pork *     1 1/2 ts Wine vinegar
      5 oz Chopped onion                            Thyme, salt, pepper, Cayenne
      3 tb Butter or oil                       2 lb Potatoes
      3 x  Cloves garlic, (peel, chop)         1 c  Milk (about)
  1 1/4 c  Stock / gravy / meat jelly          3 oz Butter
      1 ts Flour or cornstarch                 1 tb Grated dry cheddar
           Tomato paste                        1 tb Grated parmesan
      1 tb Worcester sauce, or            

• Mixed. -- Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. -- Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven. Once the dish looks an appetizing golden color, it can wait a while in a low oven without coming to any harm. (From Grigson's OBSERVER GUIDE TO BRITISH COOKERY)

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