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Shepard's Pie 2
  • 1 1/2 lb ground beef
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • pinch each dried thyme and savory
  • salt and pepper
  • 1/4 cup all-purpose flour
  • 2 cups beef stock
  • 1 tsp Worcestershire sauce
  • 2 medium carrots, diced small
  • 4 large potatoes
  • 3/4 cup milk
  • 1 egg, lightly beaten
  1. In large skillet, cook ground beef lightly, stirring with fork to break it up. Drain any excess fat.
  2. Add onion and garlic; cook until softened.
  3. Stir in thyme, savory and a little salt and pepper.
  4. Stir in flour.
  5. Add stock, Worcestershire sauce and carrots.
  6. Simmer partially covered, about 20 minutes, stirring often, until fairly thick and carrots are tender.
  7. Add salt and pepper to taste, if needed.
  8. Spread meat mixture in 10-cup baking dish.
  9. Let cool slightly.
  10. Meanwhile, boil potatoes in salted water until tender;
  11. drain and mash.
  12. Beat in milk.
  13. Reserve half of egg for brushing on top; beat rest of egg into potatoes.
  14. Spread potato mixture carefully over meat mixture (easiest if you start from edges).
  15. Brush with remaining egg.
  16. Bake in 400 F oven for about 15 minutes or until bubbling hot and topping is golden.

Makes about 6 servings.
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