Shepherd's Pie

• 2 Lb roast beef
• 2 large onions chopped
• 1 clove garlic minced
• 1 each tomatoes peeled, seeded, chopped
• 2 cups beef stock prefer veal stock if possible
• 1/2 cup red wine dry
• 1 tablespoon cognac
• 2 tablespoons worcestershire sauce
• 1 tablespoon butter
• 1/4 pound mushrooms
• 1 tablespoon canola oil
• 1/2 teaspoon thyme
• 1 tablespoon flour, all-purpose
• 8 medium potatoes
• 2 tablespoons butter
• 1/4 cup milk

1. Grind roast beef.
2. Brown meat in butter and oil.
3. Stir in onion and garlic and cook until onion.
4. Stir in mushrooms and cook until liquid has evaporated 4.
5. Season withsalt and pepper.
6. Stir in flour and cook 1 minute.
7. Add cognac and cook over high heat until it evaporates.
8. Add wine and cook until wine has evaporated.
9. Stir in tomato, broth and thyme.
10. Bring to a boil and simmer covered for 1 1/2 hour, adding more broth if needed.
11. Add Worcestershire and cook 10 minutes.
12. Set aside.
13. Cook potatoes in their skin.
14. Let cool a little.
15. Peel potatoes, mash them adding butter, milk, salt, pepper and nutmeg.
16. Place prepared meat in a baking dish.
17. Spread potatoes on top.
18. Brush top with egg yolk.
19. Bake in 350F (180C) F oven for 1/2 an hour or until top is golden.

beef, onions, garlic, tomatoes, beef stock, red wine, cognac, worcestershire sauce, butter, mushrooms, canola oil, thyme, flour, potatoes, butter, milk

Taken from recipeland.com/recipe/v/shepherds-pie-43975 (may not work)