Subj : BH&G 2351 To : ALL From : DAVE DRUM Date : Fri Apr 09 2021 14:25:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Savory Shepherd's Pie Categories: Beef, Vegetables, Herbs, Potatoes, Dairy Yield: 6 Servings 15 oz Pkg refrigerated cooked beef - roast au jus 1/3 c Butter 3 tb All-purpose flour 1 c Milk 1 ts Dried fines herbs; crushed 10 oz Pkg frozen mixed vegetables 1 c Frozen pearl onions 1/2 c Beef broth 1/4 ts Ground black pepper 3 c Mashed potatoes ** 2 tb Butter; melted Cut meat into 1/2" cubes; discard the au jus. Set aside. In a large saucepan, melt 1/3 cup butter; stir in flour. Gradually stir in milk and fines herbes. Cook and stir over medium heat until sauce thickens and bubbles. Meanwhile, stir meat, vegetables, onions, rose and pepper into sauce. Cook and stir for 2 minutes more. Pour into a 2 1/2 quart baking dish or casserole. Spread mashed potatoes over the filling. Drizzle with the 2 tablespoons melted butter. Bake in a 400ºF/205ºC oven for 30 minutes or until mixture is bubbly and potatoes are brown. Let stand for 10 minutes before serving. * Fines Herbs is a mixture of herbs. The classic quartet is chervil, chives, parsley and tarragon, though burnet, marjoram, savory or watercress are often used as part of the blend. ** Shepherd's pie is a great way to use up leftover mashed potatoes. If you don't have any, use purchased refrigerated or make your own: Cook 2 pounds of peeled russet potatoes in lightly salted boiling water for 20 to 25 minutes or until tender; drain. Mash. Add 3 tablespoons butter, 3/4 teaspoon salt and 1/4 teaspoon ground black pepper. Beat in enough milk, 1 tablespoon at a time, to reach spreading consistency. Better Homes & Gardens | October 2014 MM Format by Dave Drum - 11 October 2014 Uncle Dirty Dave's Archives MMMMM .... "Time abides long enough for those who make use of it." - Leonardo da Vinci --- MultiMail/Win32 v0.49 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140) .