Beef Sheperd's Pie by Angel

Angel 10-04-99 7:45 AM

Shepherd's Pie

1 oz. (one-quarter stick) butter
4 ozs. (one-half cup) chopped onion
1 oz. (scant one-quarter cup) flour
3/4 pint (scant 2 cups) stock and leftover gravy
1 teaspoon tomato puree
2 teaspoons mushroom ketchup (optional)
2 teaspoons chopped parsley
1 teaspoon thyme leaves
salt and freshly ground pepper
1 pound minced cooked meat
1 pound cooked mashed potatoes

Preheat oven to 350 F.

Melt butter, add onion, cover with a round of greased paper and cook over a slow heat for 5 minutes.

Add flour and cook until brown.

Add stock, bring to boil, skim.

Add tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.

Add meat to sauce and bring to boil.

Put in a pie dish, cover with mashed potatoes and score with a fork.

Reheat for about one-half hour.

Garnish with parsley and serve with garlic butter.

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