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Awesome Versatile Sauce

Lea & Perrins Worcestershire sauce is a staple in most households in the USA. I always thought it was a sauce from India and brought to England by the British colonists who lived in India. One reason I thought this is that the sauce contains tamarind, which gives it a tangy taste. It also includes... molasses, vinegar, onions. anchovies, garlic, cloves, and chili pepper extract. Apparently though this tangy, spicy condiment was an accident according to google. Two chemists, Lea and Perrins, in Worcester, England concocted the sauce. They found it too strong to the taste and left it abandoned in their basement. A year and a half later, they found it again. It had matured into a delicious sauce which they decided to start selling in the1830s. They also later added a wrapper to stand out from their copycat competitors according to the UK Lea & Perrins website. The wrapper on my bottle, unfortunately, is not pictured here, as it developed condensation during shipment and was damp. I had to remove it. Now after this bit of history, I would like to tell you my favorite ways to use this sauce and give you my recipe for the dish pictured above. The tangy and salty taste of Lea& Perrins Worcestershire sauce lends itself very well to beef in my opinion and it adds moisture. So I like to add it to ground beef when making meatloaf or hamburger patties. It is also essential for savory chex mix, a holiday favorite in our family. Today I made a cheesy Shepherd's Pie with Lea & Perrins Worcestershire sauce. I browned about 1 1/2 pounds of ground beef in a large skillet and added the following: 1/2 a large onion, a couple cloves garlic, salt and pepper to taste, a can of mixed veggies (corn, peas, carrots), about 1/3 cup @leaandperrins Worcestershire sauce and 1 teaspoon of corn starch mixed with a 1/4 cup of water. After everything was thoroughly heated through and thickened, I transferred the ground beef mixture to a 9 x 13 casserole dish and spread it evenly on the bottom. Then I made about 4 cups of mashed potatoes ( I used instant potatoes as that is what I had on hand) and spread it evenly on top of the ground beef mixture. I topped it with about 1 cup shredded cheddar cheese. Finally I put the pie in a 350 degree oven for about 10 minutes to melt the cheese. You could use the broiler to melt the cheese but I sometimes forget and burn stuff. Serves 6. Enjoy!