Shepherd's Pie **** 2/98

Categories:
beef, brunch, pies

1 lb stew meat
1/2 cup flour
2 tablespoon olive oil
2 tablespoon butter
1 cup water
1/2 teaspoon worcestershire sauce
1 small onion; sliced
1 teaspoon bay leaf
1/2 tablespoon salt
1/2 teaspoon sugar
1/4 teaspoon paprika
1/2 teaspoon pepper
1 dash ground cloves
1 dash allspice
3 carrots; chunked
1 cup corn
3/4 lb canned small white onions ----FOR THE CRUST***************---
3 potatoes; boiled, mashed
1 egg; separated
1/4 cup cream
1/4 cup butter; melted
1 parmesan cheese

For the filling: Put flour and meat in a bag and shake to cover meat. Put butter and oil in a dutch oven, heat and add meat. Brown well on all sides. Add spices, sliced onion, water and carrots. Cover and simmer for 45 minutes to an hour or until meat is tender, stirring every ten minutes. Add canned onions and corn and heat through. Split this up into four grautin dishes. For the crust: Beat egg yolks until light, whites until stiff. Beat yolks, cream, butter, into mashed potatoes. Fold in beaten egg whites. Spread mixture evenly on the au gratin dishes. Decorate with a fork. Sprinkle with Parmesan cheese and bake at 400 degrees until puffed and brown. Let sit for five or ten minutes and serve with grilled garlic bread.

Yield: 4 servings