TASTY
BEEF RECIPE DISHES
SHEPHERDS PIE RECIPE
750
g (11/2 lb.) cold cooked meat or, minced steak can be used (refer Notation
below)
1
medium onion
I
medium carrot
30
g (1 oz.) butter
1-tablespoon
flour
¾
cup water
1
chicken stock cube
1-tablespoon
tomato sauce
2
teaspoons Worcestershire sauce
1-teaspoon
soy sauce
Salt,
pepper
750
g (11/2 lb.) potatoes
60
g (2 oz.) butter, extra
¼
cup milk
1
egg-yolk
Peel
potatoes and cook until tender, drain and mash well.
Mince
together meat, onion and carrot.
Melt
butter, stir in flour and stir over medium heat until brown.
Remove
from heat and gradually stir in water, add crumbled stock cube, sauces, salt
and pepper.
Bring
to boil while stirring, remove from heat and stir in meat mixture.
Spoon
into greased casserole dish.
Heat
milk and extra butter; add mashed potato and beat until creamy, adding a
little more milk, if necessary. Season with salt and pepper.
Spread
over the meat mixture and brush with a beaten egg-yolk. Mark decoratively with
knife.
Bake
in moderate oven 30 minutes.
Serves
4.
Notation:
Minced
steak can be substituted for the cooked meat in above recipe.
Melt
butter and sauté 750 g (1½ lb.) minced steak with chopped onion and grated
carrot until meat is well browned.
Pour
off Surplus fat.
Stir
in 1½ tablespoons flour (a little more than in first recipe), then proceed as
per the “Shepherds Pie Recipe above.
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