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

You're missing the *gravy*. Adding boullion or a cube or even stock isn't
the same as gravy. You need a thickener - arrowroot or a cornstarch slurry
or even a flour/butter mixture.

Jill