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Mock shepards pie Recipe


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     Mock shepards pie

Category   Entrees - Maindishes
Sub Category   None
Servings   8

8 russet potato
2 lbs boneless stew beef chunks
2 small onion
1 can of corn
8 celery stalks
4 tbsp black truffle salt (can substitute sea salt)
1 tbsp black truffle oil (can substitute olive oil)
2-3 cups of merlot
2 cups 1% milk

put murlot and beef chunks in slow cooker on hi for 1 hour turn to low for 4 hours. put about 1/2 cup aside
peel potato's pears with fork in a few places. put in pot cover with water, add oil milk and some pepper. boil for 20 min or until soft, then mash
chop celery and onions, cook in pan with corn, when fully cooked, but beef in baking pan, then vegtibals, put potato's on top, pour reserved wine over top.
place in frige, reheat in a 450 oven for 1 hour

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