Shepherds pie
1 lb. Leftover roast beef or hamburger
3 t flour
1 cup corn kernels, drained
2 t butter or margarine
2 t tomato paste
2 cups mashed potatoes
1 cup onion finely chopped
½ cup dry white wine
½ cup sharp cheddar grated
½ cup carrot finely chopped
1-1/2 cups chicken stock
½ cup celery finely chopped
1 t Worcestershire sauce
2 t parsley finely chopped
cut the meat into ¼ inch cubes, about 3 cups. Set aside. Heat butter in a saucepan and add carrots, onions, celery and parsley, cook stirring until onions are wilted. Sprinkle with flour and stir with a wire whisk. Add tomato paste, wine stock, Worcestershire sauce and pepper, stirring rapidly with the whisk. Let simmer 10 min. and stir in cubed meat and corn. Cook 5 min. longer. Preheat the oven to 350 degrees f. put the meat and sauce in a 8 cup baking dish or casserole . you can use a pastry bag or spoon to put the potatoes evenly on top of the meat mixture, cover it completely with potatoes. Sprinkle evenly with cheese and place in the oven. Bake for 30 to 45 min.
1 cup corn kernels , is 1 can of whole kernel corn drained, ( salt and pepper to taste )
1-1/2 cups chicken stock is 1 can of chicken broth from the store.
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By the way you can forget the Tomato paste and just use two vine ripe Tomatoes , chopped up about medium to semi fine , that was what I did tonight and it is just as good , if not better. Just sauteed them with the onions and the rest. I also did not have any carrots so it was some tongue in cheek cooking tonight. I added some green beans instead.
It was delicious , and will be better tomorrow , what little is left.
Chuck.
1 lb. Leftover roast beef or hamburger
3 t flour
1 cup corn kernels, drained
2 t butter or margarine
2 t tomato paste
2 cups mashed potatoes
1 cup onion finely chopped
½ cup dry white wine
½ cup sharp cheddar grated
½ cup carrot finely chopped
1-1/2 cups chicken stock
½ cup celery finely chopped
1 t Worcestershire sauce
2 t parsley finely chopped
cut the meat into ¼ inch cubes, about 3 cups. Set aside. Heat butter in a saucepan and add carrots, onions, celery and parsley, cook stirring until onions are wilted. Sprinkle with flour and stir with a wire whisk. Add tomato paste, wine stock, Worcestershire sauce and pepper, stirring rapidly with the whisk. Let simmer 10 min. and stir in cubed meat and corn. Cook 5 min. longer. Preheat the oven to 350 degrees f. put the meat and sauce in a 8 cup baking dish or casserole . you can use a pastry bag or spoon to put the potatoes evenly on top of the meat mixture, cover it completely with potatoes. Sprinkle evenly with cheese and place in the oven. Bake for 30 to 45 min.
1 cup corn kernels , is 1 can of whole kernel corn drained, ( salt and pepper to taste )
1-1/2 cups chicken stock is 1 can of chicken broth from the store.
_________________
By the way you can forget the Tomato paste and just use two vine ripe Tomatoes , chopped up about medium to semi fine , that was what I did tonight and it is just as good , if not better. Just sauteed them with the onions and the rest. I also did not have any carrots so it was some tongue in cheek cooking tonight. I added some green beans instead.
It was delicious , and will be better tomorrow , what little is left.
Chuck.