Shepherdess' Pie

Saw a lot of great beefy brown-gravy based dishes here at the 'Zaar, but I have a really old recipe that I want to post here that is a little different, using bechamel or white sauce. It's closer to a potato covered meatloaf with a definite taste of parsley. I originally found this many years back in a generic recipe book whose title had something to do with "1001 Recipes" from around the world. I was skeptical the first time I made it but my family just loves it - I suspect it's one of those recipes that you either really love or don't like, nothing in between. Try this when you get bored with your regular shepherd's pie.

• Ready In: 1 hr
• Serves: 4-5

Ingredients

• 1 1⁄2 cups bechamel sauce (see note)
• 1  medium onion, minced
• 1  egg, beaten
• 1⁄4 cup  cracker crumb (smash crackers in a small plastic bag)
• 1⁄4 cup fresh parsley, chopped (I like fresh best, but dried will work)
• 1  teaspoon salt
• 1  teaspoon thyme
• 1⁄4 teaspoon  ground red pepper
• 1  teaspoon vinegar
• 1  lb ground beef (or lamb)
• 4  cups mashed potatoes
• 1⁄2 cup monterey jack cheese, shredded (orig. recipe called for kefalotyri but I've never found that, any cheese will work, but jack or font)
• 1  teaspoon paprika

Directions

1. Start by making Bechamel Sauce: Melt 1/4 cup butter, then whisk in 3 tablespoons flour; cook for a minute, then slowly stir in 1 1/2 cups warm milk (can microwave milk a minute beforehand to warm it). Cook this, stirring constantly till it thickens and coats spoon. Set aside till ready to use.
2. Combine 3/4 cup of Bechamel Sauce with onion, egg, cracker crumbs, parsley, salt, thyme, red pepper, and vinegar.
3. Add this sauce mixture to meat and toss with two forks to mix lightly (don't overwork meat) Put this all into a casserole dish, level off top and make a slight indent with back of spoon (just like with meatloaf).
4. Bake at 350 degrees for about 30 minutes, occasionally using a spoon to remove fat that collects in the indentation.
5. Combine potatoes with remaining Bechamel Sauce.
6. Remove meat from oven, sprinkle with the cheese, top with potatoes. Sprinkle with the paprika. Bake an additional 20 minutes.