PIMBLETT'S SHEPHERD'S PIE

      Title: PIMBLETT'S SHEPHERD'S PIE
  Categories: Hamburger, Casseroles, Favorite
       Yield: 4 Servings
  
 MMMMM-----------------------POTATO TOPPING----------------------------
       6 md Potatoes, peeled, quartered
     1/4 c  Milk
       1 tb Butter
         pn Nutmeg (generous pinch)
            Salt and pepper
 
 MMMMM--------------------------FILLING-------------------------------
       2 tb Olive oil
       2 md Onions, chopped
       1 tb Finely chopped parsley
       1 ts Dried thyme
       1 ts Dried sage
       1 lb Ground beef
     1/4 c  Water
       2 md Carrots, finely chopped
       2 tb All-purpose flour
       1    Beef bouillon cube
       1 ts Granulated sugar
       1 ts Ketchup
       1 ts Dijon mustard
       1 ts Worcestershire sauce
            Salt and pepper
  
   For topping, place potatoes in large saucepan of cold, salted water.
   Bring to boil, then simmer partially covered 20 minutes or until very
   tender. Drain.  Add milk, butter, nutmeg, salt and pepper to taste.
   Mash potatoes until smooth and fluffy.  Keep warm.
   
   For filling, heat oil in large skillet over medium heat. Add onions,
   parsley, thyme and sage.  Cook 5 minutes or until onions have softened
   slightly.  Add beef and water to pan, stirring frequently to break up
   meat; cook until no longer pink, about 3 to 5 minutes. Stir in
   carrots; cover, reduce heat and cook 15 minutes, stirring
   occasionally.
   
   Stirring continuously, add flour, bouillon cube, sugar, ketchup,
   mustard, worcestershire sauce, salt and pepper to taste. Cook 5
   minutes. Skim and discard any fat.
   
   Place meat mixture in buttered ovenproof casserole dish about 9 inches
   square.  Spread potato mixture on top. Score topping using prongs of
   fork. Bake in preheated 350 degrees F oven 30 to 40 minutes, until
   potatoes are golden brown on top and filling is hot.
   
   From Pimblett's Restaurant, 263 Gerrard St. E., Toronto, Ontario.
   
   Source:  Toronto Star, 08/17/94
   
   From the recipe files of Rosanne Troxel, Lenexa, Kansas
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