Shepherd's Pie 1

1 lb. rump steak, chopped

1 teaspoon plain white flour

1 small onion, skinned and chopped

1 tablespoon olive oil

1/2 pint red wine

1/2 pint beef stock

1/4 pint tomato juice

Salt and pepper

12 small potatoes, peeled and boiled

1 tablespoon Parmesan cheese

Crust:

Use your favorite recipe or if you are in a hurry, try Pillsbury's all-ready Pie crust

Preheat/bake Oven: 400F. In a heavy pot, heat 1 tablespoon olive oil; stir in 1 small chopped onion; sprinkle in 1 teaspoon flour stir in and fry 1 minute. Season to taste. Add all the liquids. Cover with a lid and cook over low beat for 30 minutes, stirring occasionally. Leave to cool.

Saute seasoned rump steak until fully cooked. Mince in food chopper. Add all ingredients together. Heat on low until potatoes are ready. Peel and boil potatoes. Mash well with a little butter and hot milk. Pour meat mixture into 9 x l2 inch pie crust. Top with mashed potatoes. Sprinkle Parmesan cheese. Bake in preheated over until golden brown about 25 minutes.

Yield: 10-12 servings

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Cajun Country -- New Iberia, Louisiana