---------- Recipe via Meal-Master (tm) v8.04
       Title: Pimblett’s Shepherd’s Pie
  Categories: Hamburger, Casseroles, Favorite
       Yield: 4 Servings
 ----------------------POTATO TOPPING----------------------
       6 md Potatoes, peeled, quartered
     1/4 c  Milk
       1 tb Butter
         pn Nutmeg (generous pinch)
            Salt and pepper
       2 tb Olive oil
       2 md Onions, chopped
       1 tb Finely chopped parsley
       1 ts Dried thyme
       1 ts Dried sage
       1 lb Ground beef
     1/4 c  Water
       2 md Carrots, finely chopped
       2 tb All-purpose flour
       1    Beef bouillon cube
       1 ts Granulated sugar
       1 ts Ketchup
       1 ts Dijon mustard
       1 ts Worcestershire sauce
            Salt and pepper
   For topping, place potatoes in large saucepan of cold,
   salted water. Bring to boil, then simmer partially
   covered 20 minutes or until very tender. Drain.  Add
   milk, butter, nutmeg, salt and pepper to taste. Mash
   potatoes until smooth and fluffy.  Keep warm.
   For filling, heat oil in large skillet over medium
   heat.  Add onions, parsley, thyme and sage.  Cook 5
   minutes or until onions have softened slightly.  Add
   beef and water to pan, stirring frequently to break up
   meat; cook until no longer pink, about 3 to 5 minutes.
   Stir in carrots; cover, reduce heat and cook 15
   minutes, stirring occasionally.
   Stirring continuously, add flour, bouillon cube,
   sugar, ketchup, mustard, worcestershire sauce, salt
   and pepper to taste.  Cook 5 minutes. Skim and discard
   any fat.
   Place meat mixture in buttered ovenproof casserole
   dish about 9 inches square.  Spread potato mixture on
   top.  Score topping using prongs of fork. Bake in
   preheated 350 degrees F oven 30 to 40 minutes, until
   potatoes are golden brown on top and filling is hot.
   From Pimblett’s Restaurant, 263 Gerrard St. E.,
   Toronto, Ontario.
   Source:  Toronto Star, 08/17/94
   From the recipe files of Rosanne Troxel, Lenexa, Kansas