Ken's English Shepherd’s Pie

submitted by and thanks to Ken Burrill

This recipe is for 2 – 3 people. Double for more people.

Ingredients:

1 lb ground beef sirloin

1 cup finely chopped onion

1 tsp. oil

1/2 cup water

1 tsp. “Better than Bouillon” [beef base] or bouillon cube or
Worcester sauce

2 tsp. “Bisto” gravy mix [English – should find in good supermarket]

2 tsp. cornstarch

Pepper to taste

2 Ibs. potatoes [either white rose or Yukon Gold]

Milk and butter for mashed potatoes

4 carrots

Preparation:

In heavy 1 – 2-qt. sauce pan sauté onions in oil over med. Heat until
they are just translucent. Add ground sirloin, water and bouillon. Mix
all together and keep stirring until meat is browned. Season with
pepper. Turn heat down low and cook for another 15 – 20 mins. Make
sure meat is separated and not in big lumps. In small bowl or cup, mix
Bisto and cornstarch with small amount of water until there are no
lumps. Add to meat mixture and stir in. Meat will start to thicken.
Keep stirring on low heat for another 10 mins. or so. Cover and keep
warm.

While you are doing the above, boil or steam potatoes and carrots
separately. When potatoes are cooked mash them with butter/margarine
and warm milk and small amount of salt until they are smooth.

In an ovenproof dish [approx. 9x9x2] layer meat mixture on bottom.
Next slice cooked carrots and layer on meat. Finally spread mashed
potatoes on top about 1-2 inches thick. With fork make ripples back
and forth on potatoes. Add dollops of butter. Put under the broiler
until potatoes are browned. Serve with green vegetable.