Pimblett's Shepherd's Pie

--POTATO TOPPING

-- 6 md Potatoes, peeled, quartered

1/4 c Milk

1 tb Butter

pn Nutmeg (generous pinch) Salt and pepper

--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 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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