1 pound lean raw beef |
2 cups cooked tomatoes |
Select lean beef from round, chuck, flank, shank, neck, or brisket. Cut the meat in inch cubes, sprinkle with salt, pepper, and flour and brown in 2 or 3 tablespoons of fat. Add the onions and brown them. Then add the tomatoes and 1 cup of the liquor in which the beans cooked. Simmer 2½ to 3 hours, or until the meat is tender. If the stew needs to be thickened, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste. Add the beans, and also the parsley if available. Put the stew into a shallow pan or baking dish.
The pastry crust for a meat pie is made in the same way as biscuit dough (p. 33) but with twice as much fat. Roll the dough about ½ inch thick to the size of the baking dish, place on top of the meat filling, and bake in a hot oven (425° F.). The crust bakes better if the filling is hot at the start.
1½ pounds lean raw lamb |
1 onion. sliced |
Shoulder, neck, flank, and shank are all good for shepherd's pie. Cut the meat in inch cubes; sprinkle with salt, pepper, and flour; and brown in 2 to 3 tablespoons fat. Add the onion and water to cover. Simmer for 1½ hours, or until the meat is tender. Then add the turnips and green pepper and cook until they are tender. If the stew is not thick enough, mix 1 to 2 tablespoons of flour to a smooth paste with an equal quantity of cold water. To the paste add several spoonfuls of the stew, then stir the mixture into the rest of the stew and cook until smooth and thickened. Season to taste.
When the stew, is done, put it into one large baking dish or individual baking dishes. Put on a "lid" of seasoned fluffy mashed potatoes and bake until the pie is hot throughout and browned on top. A small quantity of baking powder or a well-beaten egg adds to the lightness of the mashed potato.
