Food
Shepherd’s pie
By Yankee Magazine|Aug 16 2006|
This is very similar to a dish served at my grade school. A real comfort food.
Yield
6 servings
Ingredients
6-8 medium potatoes
1/3 cup milk
1/4 cup butter
salt and pepper
1 egg, beaten
1-2 tablespoons oil
1 large onion, minced
1 clove of garlic, minced
2 pounds ground chuck
2 cups beef stock (I like Kitchen Basic brand)
1/3 cup flour
dash Worcestershire sauce, to taste
1 pound frozen corn, thawed
melted butter
Instructions
Peel, cube, and boil the potatoes. Add butter to the milk and warm until the butter melts. Drain potatoes, salt and pepper to taste and whip with an electric beater with the warm milk/butter mixture. Add the beaten egg and whip lightly.
In the meantime, heat a large skillet over medium low heat, saut
