Shepherd's Pie

1 lb. cold, leftover roast *
1-1/2 lb. potatoes, peeled and halved
1-1/2 oz. butter or margarine
1/2 oz. flour
1/4 pint meat stock or milk
Salt and pepper to taste
Milk

Directions:

Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes until soft enough for mashing. Melt 1 tablespoon butter or maragrine in a saucepan and stir in the flour. Add 1/4 pint meat stock or milk, stirring slowly. When smooth, fairly thick and near boiling, stir in the minced meat. Stir over a low heat for 3 minutes, seasoning with salt and pepper. Pour into a flat oven-proof dish and refrigerate.

Meanwhile, mash the potatoes. Season and stir in 1/2 teaspoon butter and a little milk; mix with a fork until smooth. Set aside until the minced meat is cool enough to have solidified and formed a solid surface. If you add the potatoes to hot mince, it will sink into it.

When cool, spread the potatoes about an inch thick over the dish, smashing lightly with a fork. Dot with pieces of butter, or cover with grated cheese if preferred. Bake in a 400°F oven for 30 minutes.

Comments from Jessica Lindos :

* Can also use beef, veal, pork or lamb, or a combination of these meats.

This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish.

User Reviews:

Many will find this variation too bland. It could be improved by adding garlic and a little cayenne pepper. Try replacing the ordinary "mashed" potato with a puree made with creme-fraiche. Same warning abouit sinking applies.

submitted by leprovencal on November 01, 2003

Add your review of this recipe.