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English Shepherd's Pie

Thursday, January 01, 2004
1/2 cup chopped onions
2 lbs. chopped beef
4 large sliced carrots, cooked
2 cups peas, cooked
Small amount of cooking oil
3 cups water
6 cups mashed potatoes
GRAVY: 2 cubes beef bouillon
1 tsp. marmite
Bisto, to thicken
Gravy ingredients are available from Fiesta or Walmart Neighborhood Markets
Cook onions in small amount of oil until transparent. Brown ground beef and drain off excess fat. Add water, crumbled bouillon cubes, onions and marmite. Simmer gently for 10-20 minutes, stirring frequently. Do not let it cook dry. Add more water if necessary. Mix Bisto according to directions on container and add to meat mixture, stirring continuously until the gravy thickens. Place meat mixture into an oven-proof casserole dish. If the gravy covers the meat mixture, drain off and reserve for use later. (I would advise making lots of gravy). Spoon cooked peas and carrots over mixture, and top with mashed potatoes, making a design with a fork on top. Place under broiler until top is a golden brown and serve immediately with the extra gravy.
Nutrition Facts:
Robert O'Connor, English Oven
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