Warrington Family Cookbook

Sheppard’s Pie Prep time Bake time Ready in Serves 30 min 20 min 50 min 6

ingredients 1 tablespoon olive oil 1 teaspoon black pepper 1 pound leftover roast beef or lamb 1 large onion, finely diced 3-4 large carrots, finley diced 1 cup frozen peas 3 sprigs fresh thyme, finely chopped

1 cup chicken stock 1 large quantity of mashed potatoes (est. 6 cups, fresh or leftover) 1 egg, beaten Grated Parmesan Cheese, sprinkled (optional)

directions 1. Preheat oven to 400 degrees.

2. Saute carrots in olive oil until tender. Add onions, saute for a min. or two, then add the meat. Season with black pepper and thyme. Cook until brown then drain fat (if any). 3. Add butter and peas, sprinkle with flour, & stir through. 4. Add tomato paste, wine, and Worcestershire sauce. 5. Reduce slightly, then add chicken stock. Allow to reduce down until you have a thick meat gravy. Season to taste. 6. Remove from heat. Grease an oven-proof dish with butter & add the sauce. Spoon or pipe mashed potatoes over the top. Brush with egg & sprinkle with Parmasan Cheese, if using. Bake for 20 min, or until potato is nice and browned on top. Serve as is or with some crusty bread to mop up sauce.

2 tablespoons flour 1 tablespoon butter 1 glass red wine - or 2 glasses - one for cooking, one for drinking 2 tablespoons of tomato paste 2 tablespoons of Worcestershire sauce

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