Shepherd's Pie

• 1 Pound roast beef
• 2 tablespoons butter or margarine
• 1 cup onions finely chopped
• 1/2 cup carrots finely chopped
• 1/2 cup celery finely chopped
• 2 tablespoons parsley leaves finely chopped
• 3 tablespoons flour, all-purpose
• 2 tablespoons tomato paste
• 1/2 cup white wine dry
• 1 1/2 cups chicken broth
• 1 teaspoon worcestershire sauce
• 1 x black pepper to taste
• 1 cup corn cooked
• 2 cups mashed potatoes
• 1/2 cup cheddar cheese, very old, sharp grated

1. Cut the meat into 1/4 inch cubes.
2. There should be about 3 cups.
3. Set aside.
4. Heat the butter in a saucepan and add onions, carrots, celery and parsley.
5. Cook, stirring, until the onions are wilted.
6. Sprinkle with flour and stir with a wire whisk.
7. Add the tomato paste, wine, stock, Worcestershire sauce and pepper, stirring rapidly with the whisk.
8. Let simmer 10 minutes and stir in the cubed meat and the corn.
9. Cook 5 minutes longer.
10. Preheat the oven to 350F (180C).
11. Put the meat and sauce in a seven -cup baking dish or casserole.
12. Outfit a pastry bag with a round pastry tube- -No.
13. 7 or 8--and spoon mashed potatos into the bag.
14. (No need for this really.
15. You can just spread the potatoes nicely with a spoon/butter knife etc. )
16. Pipe the potatoes neatly and evenly on top of the meat mixture, covering it completely.
17. Sprinkle evenly with cheese and place the dish in the oven.
18. Bake 30 to 45 minutes, or until the dish is piping hot throughout and the cheese is melted.
19. If necessary, run the dish briefly under the broiler to glaze the top.

beef, butter, onions, carrots, celery, parsley, flour, tomato paste, white wine, chicken broth, worcestershire sauce, black pepper, corn cooked, potatoes, cheddar cheese

Taken from recipeland.com/recipe/v/shepherds-pie-40182 (may not work)