Tonight the chef made his delicious hamburgers, served in PC Burger First – Whole Grain White Buns. They’re large, but very thin and dense, and taste great. On the side we had fresh salad, with lots of the crunchy bits that the chef likes, such as celery and radishes.
While the chef was cooking, I looked through another of my old cookbooks, and found this recipe for Shepherd’s Pie. That’s one of the chef’s favourites, so maybe he’ll make this one night. I’d skip the last step, and add the potatoes right into the frying pan, and serve from there. Who’s got time to be fancy?
This is from Energy-Wise Cooking, by Margaret Happel, published by Butterick in 1979. As you can see in the cover, the original price was $3.95, but I bought it for the bargain price of $2.49! We’ve used a few recipes from it, so I definitely got my money’s worth.
Update: The chef made this recipe on July 19th, and had some trouble with the recipe. See my note in the recipe instructions.
Top of Stove Shepherd’s Pie
- 1 tbsp butter
- 1 cup chopped onion (I’d only use 1/2 cup)
- 1 tbsp flour
- 1 envelope beef powder concentrate (I use liquid bouillon concentrate)
- 3/4 cup dry red wine or water (or about 1 cup, for juicier meat)
- one 12 oz can corned beef
- one 8 oz can whole kernel corn, drained
- 1-1/3 cups instant mashed potatoes
- 1/2 cup grated sharp Cheddar cheese
Note: This recipe tasted good, but could have used more liquid, to make a bit of gravy in the meat potion. Make sure the potatoes are quite moist, and add more milk if necessary, to keep them creamy.
- Melt butter in large skillet over medium heat; add onion and sauté until tender, about 4 minutes, stirring constantly.
- Sprinkle flour and beef concentrate over onion; stir in wine or water. Bring to boiling point, stirring constantly. Reduce heat to low. Crumble corned beef with fork; add to skillet along with drained corn. Heat, covered, for 5 minutes.
- Meanwhile, prepare instant mashed potatoes according to label directions to yield 4 servings. Beat cheese into hot potatoes.
- Spoon corned beef mixture into 8x8x2 inch baking dish. Swirl hot potatoes over corned beef; serve immediately.