MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Savory Shepherd's Pie
 Categories: Beef, Vegetables, Herbs, Potatoes, Dairy
      Yield: 6 Servings
 
     15 oz Pkg refrigerated cooked beef
           - roast au jus
    1/3 c  Butter
      3 tb All-purpose flour
      1 c  Milk
      1 ts Dried fines herbs; crushed
     10 oz Pkg frozen mixed vegetables
      1 c  Frozen pearl onions
    1/2 c  Beef broth
    1/4 ts Ground black pepper
      3 c  Mashed potatoes **
      2 tb Butter; melted
 
  Cut meat into 1/2" cubes; discard the au jus. Set aside.
  
  In a large saucepan, melt 1/3 cup butter; stir in flour.
  Gradually stir in milk and fines herbes. Cook and stir
  over medium heat until sauce thickens and bubbles.
  Meanwhile, stir meat, vegetables, onions, rose and pepper
  into sauce. Cook and stir for 2 minutes more. Pour into a
  2 1/2 quart baking dish or casserole. Spread mashed
  potatoes over the filling. Drizzle with the 2 tablespoons
  melted butter.
  
  Bake in a 400ºF/205ºC oven for 30 minutes or until mixture
  is bubbly and potatoes are brown. Let stand for 10 minutes
  before serving.
  
  * Fines Herbs is a mixture of herbs. The classic quartet
  is chervil, chives, parsley and tarragon, though burnet,
  marjoram, savory or watercress are often used as part of
  the blend.
  
  ** Shepherd's pie is a great way to use up leftover mashed
  potatoes. If you don't have any, use purchased
  refrigerated or make your own: Cook 2 pounds of peeled
  russet potatoes in lightly salted boiling water for 20 to
  25 minutes or until tender; drain. Mash. Add 3 tablespoons
  butter, 3/4 teaspoon salt and 1/4 teaspoon ground black
  pepper. Beat in enough milk, 1 tablespoon at a time, to
  reach spreading consistency.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 11 October 2014
  
  Uncle Dirty Dave's Archives
 
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