Pimblett’s Shepherd’s Pie

Title: Pimblett's Shepherd's Pie

Categories: Hamburger, Casseroles, Favorite

Yield: 4 Servings

--POTATO TOPPING--

6 md Potatoes, peeled, quartered

1/4 c Milk

1 tb Butter

pn Nutmeg (generous pinch)

--FILLING--

2 tb Olive oil

2 md Onions, chopped

1 tb Finely chopped parsley

1 ts Dried thyme

1 ts Dried sage

1 lb Ground beef

1/4 c Water

2 md Carrots, finely chopped

2 tb All-purpose flour

1 Beef bouillon cube

1 ts Granulated sugar

1 ts Ketchup

1 ts Dijon mustard

1 ts Worcestershire sauce

Salt and pepper

For topping, place potatoes in large saucepan of cold,

salted water. Bring to boil, then simmer partially

covered 20 minutes or until very tender. Drain. Add

milk, butter, nutmeg, salt and pepper to taste. Mash

potatoes until smooth and fluffy. Keep warm.

For filling, heat oil in large skillet over medium

heat. Add onions, parsley, thyme and sage. Cook 5

minutes or until onions have softened slightly. Add

beef and water to pan, stirring frequently to break up

3 to 5 minutes.

Stir in carrots; cover, reduce heat and cook 15

minutes, stirring occasionally.

Stirring continuously, add flour, bouillon cube,

sugar, ketchup, mustard, worcestershire sauce, salt

and pepper to taste. Cook 5 minutes. Skim and discard

any fat.

Place meat mixture in buttered ovenproof casserole

dish about 9 inches square. Spread potato mixture on

top. Score topping using prongs of fork. Bake in

350 degrees F oven

30 to 40 minutes, until

potatoes are golden brown on top and filling is hot.

From Pimblett's Restaurant, 263 Gerrard St. E.,

Toronto, Ontario.

Source: Toronto Star, 08/17/94

From the recipe files of Rosanne Troxel, Lenexa, Kansas

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