Shepherd's Pie With Worcestershire Sauce
|Onion||1 , finely chopped|
|Oil/Dripping||2 1⁄2 Tablespoon|
|Ground beef||1 Pound|
|Water||1 1⁄4 Cup (20 tbs)|
|Beef bouillon cube||1|
|Tomato sauce||1 1⁄4 Tablespoon|
|Worcestershire sauce||2 Teaspoon|
|Dried mixed herbs||1 Teaspoon|
|Chopped parsley||1 1⁄4 Tablespoon|
|Potatoes||1 1⁄2 Pound|
|Milk||1⁄2 Cup (8 tbs)|
This is a potato covered pie of old rural England.
Gently saute onion in heated oil or dripping until soft, add, beef and cook, stirring frequently, until it loses its red color.
Add water, bouillon cube, sauces, herbs, salt and pepper, cover and simmer for 45 minutes 1 hour, stirring occasionally.
Boil peeled potatoes in salted water, drain and mash well.
Add butter or margarine arid milk and beat until smooth.
Place meat mixture into a greased 5 cup shallow casserole.
Top with'the mashed potatoes, spreading with a fork to cover meat completely.
Decorate potato with a fork.
Place on a baking tray and bake in a moderately hot oven for 30 minutes or until hot and golden brown.