"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from The Upper Hunter Family Day Care Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, June 3, 2009


1 1/2 lbs ground round beef
1 onion chopped
1-2 cups vegetables - chopped carrots, corn, peas
potatoes (3 -5 big ones)
8 tablespoons butter
1/2 cup beef stock
1 teaspoon Worcestershire sauce
Salt, pepper, mixed herbs if desired

Peel and quarter potatoes, boil until tender (about 20-25 minutes).

While the potatoes are cooking, melt 4 Tablespoons butter in large frying pan.

Sauté onions in butter until tender over medium heat (10-15 mins). If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add corn or peas either at the end of the cooking of the onions, or after the meat has initially cooked. This will avoid the vegetable from becoming too soft.
Add beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce to taste. Add half a cup of beef stock and cook, uncovered, over low heat for 10 -15minutes, adding more beef stock as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste




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