FADO’S SHEPHERD’S PIE

4 cups brown gravy or demi glace

3 cups yellow onion, small dice

3 cups celery, small dice

1 1/2 cups carrots, small dice

3 cups leeks

2 pounds ground beef

White pepper, to taste

1 tablespoon beef base (see note)

1/3 cup roux (see note)

Bring the gravy or prepared demi-glace to a very slow simmer.

Blanch the vegetables — onions, celery, carrots and leeks — in boiling water just until tender. Reserve.

Cook the ground beef in a pot until no red remains. Drain excess fat and allow to cool. Break up the beef to remove all lumps.

Add the reserved, cooked vegetables to the meat in the pan. Add the heated gravy or demi-glace. Season the mixture with pepper and beef base.

Whisk the roux into the hot pie mix. Simmer mixture over low heat for an additional 20 minutes.

Put the mixture into individual small casserole dishes and top with your favorite mashed potatoes and brown in broiler.

Notes: To make the roux: Cook 3 tablespoons flour and 3 tablespoons melted butter in a small pan, on low heat. Stir occasionally, until lightly browned. Set aside until ready to use. Beef base is available in the soup aisle and brands include Better Than Bouillon.

Serves 4-6.