"Katra" > wrote in message
...
> In article <4086b9bb$1_1@aeinews.>, "elaine" > wrote:
>
> > I love shepherd's pie although when I make it, it never quite turns
out
> > the same as I remember from growing up. The recipe is very simple
> >
> > hamburger
> > onions
> > peas
> > mushrooms if I have them
> > mashed potatoes
> > Cook in oven for 1 hour
> >
> > So I brown the hamburger, drain the grease, add the onions - make a
gravy
> > and let cook for a while then add the peas/mushrooms. I think it's my
gravy
> > that really sucks. Since I don't always have home prepared beef
stock, I
> > usually add an oxo cube and flour, but there is not a lot of flavour.
I've
> > also used canned beef stock with the same tasteless results - and
quite
> > salty. Am I missing an ingredient to make the gravy more interesting.
> >
> > I'm making this tonight, so any suggestions or improvements welcome.
> > Elaine
> >
> >
>
> Add a little brown sugar. Seriously.
> This was my mom's secret...
>
> Add it slowly to taste.
>
> Garlic would not hurt either.
>
Thanks, yes I do sometimes add garlic. But I was honestly thinking that
perhaps there was a difference between Scottish hamburger and Canadian
hamburger. Far fetched..... but who knows.
E.