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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Easy Shepherd's Pie   
    Categories: Beef, Potatoes, Vegetables   
         Yield: 4 servings   
       
         1 ts Salt; more to taste   
         2 lb Potatoes (3 lg); peeled,   
              - quartered   
         8 tb Butter; divided   
         1 md Onion; chopped   
         2 c  Mixed vegetables   
     1 1/2 lb Ground round beef   
       1/2 c  Beef broth   
         1 ts Worcestershire sauce   
              Pepper and/or other   
              - seasonings   
       
     Place the peeled and quartered potatoes in medium sized   
     pot. Cover with at least an inch of cold water. Add a   
     teaspoon of salt. Bring to a boil, reduce to a simmer,   
     and cook until tender (about 20 minutes).   
        
     Set the oven @ 400ºF/205ºC.   
        
     While the potatoes are cooking, melt 4 tablespoons of   
     the butter in a large saute pan on medium heat. Add the   
     chopped onions and cook until tender, about 6 to 10   
     minutes.   
        
     If you are including vegetables, add them according to   
     their cooking time. Carrots should be cooked with the   
     onions, because they take as long to cook as the onions   
     do.   
        
     If you are including peas or corn, add them toward the   
     end of the cooking of the onions, or after the meat   
     starts to cook, as they take very little cooking time.   
        
     Add ground beef to the pan with the onions and   
     vegetables. Cook until no longer pink. Drain the pan of   
     excess fat, if necessary (anything more than 1   
     tablespoon). Season with salt and pepper.   
        
     Add the Worcestershire sauce and beef broth. Bring the   
     broth to a simmer and reduce heat to low. Cook uncovered   
     for 10 minutes, adding more beef broth if necessary to   
     keep the meat from drying out.   
        
     Taste the cooked filling and, if needed, add more salt,   
     pepper, Worcestershire, or other seasonings of your   
     choice.   
        
     When the potatoes are done cooking (a fork can easily   
     pierce), remove them from the pot and place them in a   
     bowl with the remaining 4 tablespoons of butter. Mash   
     with a fork or potato masher, taste, and adjust   
     seasonings with salt and pepper.   
        
     Spread the cooked filling in an even layer in a large   
     baking dish (such as a 9 x 13-inch casserole.   
        
     Spread the mashed potatoes over the top of the ground   
     beef. Rough up the surface of the mashed potatoes with a   
     fork so there are peaks that will get well browned. You   
     can even use a fork to make creative designs in the   
     mashed potatoes.   
        
     Place in oven and cook until browned and bubbling, about   
     30 minutes. If necessary, broil for the last few minutes   
     to help the surface of the mashed potatoes brown.   
        
     (Be careful when broiling using Pyrex or glass dishes,   
     they have been known to shatter under the high heat of   
     the broiler. It's not a worry if you are using a ceramic   
     or metal casserole dish.)   
        
     * In England (and Australia and New Zealand) they would   
     call the beef dish a "cottage pie" and the lamb dish   
     "shepherd's pie".   
        
     Regardless of what you call it, a shepherd's pie is   
     basically a casserole with a layer of cooked meat and   
     vegetables, topped with mashed potatoes, and baked in   
     the oven until the mashed potatoes are well browned.   
        
     Yield: 4 servings   
        
     Recipe by: Elise Bauer   
        
     RECIPE FROM: http://www.simplyrecipes.com   
        
     Uncle Dirty Dave's Archives   
       
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