Recipe - Shepherd's Pie

Traditional nursery food has made a return in our family recently. I'm not worried to walk (or cottage pie, as is known) for centuries, because children have the habit of eating potatoes on top and let the ground beef. Trite, in general, was also rejected. If I use the same ground beef to make meatballs or burgers to eat children, but I hate to pick up the pieces of vehicles waiting to put into it, when I make meatloaf in the hope of smuggling a few vegetables in your diet. However, my son actually requested cake the other day, so yesterday I did and ate, and all vegetables, various portions of each, so I won another pot to the list regularly. The meatloaf recipe - Food for Four: 500g/1lb beef or good quality minced lamb (beef patties) 1 onion, 2 carrots 1 stalk celery, chopped 1 clove garlic, 2 large fresh tomatoes or half a can of tomatoes 2 tablespoons olive oil a drop of wine with a few drops of Worcestershire sauce 2 bay leaves salt and water or broth, pepper potato small piece of butter - about 20g/1oz milk and mash with onion Chop and fry over low heat with "olive oil until soft and translucent. Add the carrots, celery and minced garlic too. Saute everything together for five minutes. Increase the heat and add the meat, breaking any lumps and cook until just lost the color first. Do not overdo it at this point. Add the water jet of wine (white or red, which has opened. If you have that is not essential) and stir until the alcohol has evaporated. Add peeled and chopped tomatoes. Now put in the rest of the seasonings and pour in enough water or broth to cover meat. Bring to simmer, put a lid and cook to cook for 1-2 hours. The quantity of potatoes depends on how many have to feed, you can have a thin layer of potato complement or need to stretch the meat to feed so many people, very often a layer of potatoes, which is what children prefer anyway. Peel the potatoes and cook until soft. Then drain and mash with butter, milk, salt and pepper until soft but not too liquid, mashed potatoes. In a baking dish or roasting everything but not too shallow dish, put cooked meat in one layer, then top with mashed potatoes. Smoothing with a fork, so are the lines and spirals and spikes that Brown and potatoes and put the pot in a preheated oven 200C/400F for twenty minutes or until top is golden brown to gold. If meat and potatoes just finished cooking and still warm, you can only darken the top under the grill. All this can be assembled and stored in the refrigerator until it is too, then it takes at least thirty minutes to cook through again. Traditionally, the meat pie was made with minced lamb and cottage pie with mince, but my family has always called on foot of Shepherd. It used to be a dish to use leftover cooked meat from a roast, rather than start fresh with raw ground, but we love - comfort food for winter. Copyright 2006 pheasant Kit