WATERWORK’S SHEPARDS PIE
from the Stephen Taber

YIELD: six to eight servings

1 pound ground beef
1 pound ground lamb
1 onion, chopped
1/8 teaspoon cayenne pepper
1/3 cup catsup
3 ounces tomato puree
6 ounces chopped carrots
6 ounces chopped parsnips
6 ounces corn niblets
1 teaspoon each rosemary, pepper, salt, thyme, parsley
2 cups ale or beer (ale has a fuller body)

Topping:

4 medium potatoes cooked and mashed
1⁄4 cup Parmesan cheese
1 cup beef stock or milk
Butter to taste
1 teaspoon salt

Saute beef, lamb, pepper, and onions until brown. Add tomato puree and catsup. Add carrots, parsnips, and corn. Cook for 5 minutes. Add herbs and salt. Cook 5 to 10 minutes. Add ale and cook another 5 minutes. Put in ovenproof casserole dish. Mash potatoes with rest of topping ingredients and spread over meat mixture. Bake until potatoes start to brown. Remove from oven and serve.