aka Gravy Train / Country Pie / Shepherds’ Pie

Yield: 6-8 Servings

Scott Nowell

1994: A throwback to school days in the 60’s. This was officially called Hamburg & Gravy in high school, the students called it Gravy Train, after the dog-food brand. With a change to lamb and topped with mashed potato, it becomes Shepherd’s Pie.

For mushrooms:

• 8oz mushrooms, sliced
• 2TBS butter

For meat:

• 2lb 10% ground beef or ground lamb
• ½-1medium onion, diced medium fine
• -or-
• 2-3shallots, diced medium fine
• 2cups beef broth
• 1TBS tomato paste (Shepherd’s Pie only)
• 1TBS Worcestershire sauce
• 5TBS butter, divided
• 3TBS flour
• olive oil
• salt and pepper
• Kitchen Bouquet

Country Pie / Shepherd’s Pie:

• Mashed potatoes for 6
• 12oz bag frozen vegetables, (peas & carrots, corn, peas or any mixed veg)
• 1TBS butter

Mushrooms:

Add 2 TBS of butter to a large sauté pan over medium-high heat. When foaming stops add mushrooms and cook until nicely browned. Remove to medium bowl.

Meat:

Brown the beef over medium high heat. Drain the beef and add to bowl with mushrooms.

Sauce:

Add 2 TBS of butter to the sauté pan. When foaming stops, add onion/shallot. Sauté over medium heat for 3-5 minutes, until translucent but not browned.

Add Worcestershire sauce, tomato paste (if using) and sauté for another 5-8 minutes. Add another TBS of butter and melt, then add the flour. Stir and sauté for 2-3 minutes. This becomes the roux for the sauce.

Return the beef/lamb and mushrooms to the pan. Add the beef stock and bouillon or beef base and stir. Bring to boil, reduce to simmer. If too thin, simmer until reduced to sauce consistency. If too thick add a little more stock or water. To darken, add a few drops of Kitchen Bouquet.

Taste and adjust seasoning.

For Country pie / Shepherd’s Pie:

Preheat oven to 400°F. Add 1 cup frozen corn, peas or other vegetables to the meat & sauce mixture. Return to boil. Remove from heat and pour into baking dish. Cover with mash, dot with butter. Optional, sprinkle with paprika or other seasoning.

Bake until top starts to brown, 20-30 minutes. Serve.

Serve with:

Vegetable	Starch
Green Beans	Mashed Potato (Gravy Train)
Broccoli	Baked Potato
Corn	French Fried Potatoes
Green Salad