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.