MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
       Title: SHEPHERD'S PIE
  Categories: Beef, Casseroles
       Yield: 6 servings
       1 lb Leftover roast beef
       2 T  Butter/margarine
       1 c  Onion; finely chopped
     1/2 c  Carrot; finely chopped
     1/2 c  Celery; finely chopped
       2 T  Parsley; finely chopped
       3 T  Flour
       2 T  Tomato paste
     1/2 c  Wine, white, dry
   1 1/2 c  Chicken stock
       1 ts Worcestershire sauce
            Pepper; to taste
       1 c  Corn kernels (fresh or
            -frozen); cooked
       2 c  Potatoes, mashed
     1/2 c  Cheddar, sharp; grated
   Cut the meat into 1/4 cubes. There should be about 3 cups. Set
   aside. Heat the butter in a saucepan and add onions, carrots, celery
   and parsley. Cook, stirring, until the onions are wilted.  Sprinkle
   with flour and stir with a wire whisk.  Add the tomato paste, wine,
   stock, Worcestershire sauce and pepper, stirring rapidly with the
   whisk. Let simmer 10 minutes and stir in the cubed meat and the corn.
   Cook 5 minutes longer.
   Preheat the oven to 350 F.  Put the meat and sauce in a seven-cup
   baking dish or casserole. Outfit a pastry bag with a round pastry
   tube--No. 7 or 8--and spoon mashed potatos into the bag.  (No need
   for this really. You can just spread the potatoes nicely with a
   spoon/butter knife etc.) Pipe the potatoes neatly and evenly on top
   of the meat mixture, covering it completely.  Sprinkle evenly with
   cheese and place the dish in the oven. Bake 30 to 45 minutes, or
   until the dish is piping hot throughout and the cheese is melted.  If
   necessary, run the dish briefly under the broiler to glaze the top.