Pimblett’s Shepherd’s Pie

  • on January 8, 2008
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Ingrients & Directions

6 md Potatoes, peeled, quartered
1/4 c Milk
1 tb Butter
pn Nutmeg (generous pinch)
Salt and pepper

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
meat; cook until no longer pink, about 3 to 5 minutes. Stir in
carrots; cover, reduce heat and cook 15 minutes, stirring

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 preheated 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.

4 Servings

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