1 cup chopped onion
2 cloves garlic, minced
1/8 teaspoon dried thyme
1/8 teaspoon dried ground savory
Salt and freshly ground black pepper
1/4 cup all-purpose flour
2 cups beef stock
1 teaspoon Worcestershire sauce
2 medium carrots, diced
4 large potatoes
3/4 cup milk
1 egg, lightly beaten
2 cups grated cheddar cheese
1 cup small early peas
Oven: 400º
Brown the beef; drain. Add onion and garlic; cook until softened; stir in thyme, savory and a little salt and pepper. Stir in flour. Add stock, Worcestershire sauce and carrots. Simmer partially covered, about 20 minutes, stirring often, until fairly thick and carrots are tender. Add salt and pepper to taste, if needed.
Spread meat mixture in 9 x 13 baking dish. Let cool slightly.
Meanwhile, boil potatoes in salted water until tender drain and mash. Beat
in milk. Reserve half of egg for brushing on top; beat rest of egg into
potatoes. Pour peas over top of meat mixture, layer generously with
grated cheese and spread potato mixture carefully over all, sealing to
edge of dish. Brush with remaining egg. Bake 15-25 minutes
or until bubbling hot and top is golden brown. Makes about 6 servings.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
You are here:
Beef Recipes
Click any link below to visit other parts of our site
Return
Home
Recipe
of the Week
Table of
Contents
Index
Beef Index