2 lb Ground beef, lean
1 c Onion; diced
1 c Carrots; diced
1 c Celery; diced
1 1/2 c Corn; fresh or frozen
2 Garlic clove; minced
Salt; to taste
Pepper; to taste
1/2 ts Nutmeg
8 oz Beef broth
2 tb Butter; mixed with
2 tb Flour
2 lb Potatoes; cooked and mashed
Butter
Cook ground beef in frying pan until brown. Add onion, carrots,
celery, garlic, salt, pepper and nutmeg. Lower heat and cook for 10
minutes or until vegetables are wilted. Add beef broth, bring to a
boil. Stir in enough of the butter/flour roux to make a thick gravy
to bind the filling. Pour into large shallow baking pan and cool. The
filling should be about 1-1/2 inches deep.
Cover the meat mixture in the pan with the corn and then top with the
hot mashed potatoes. smooth potatoes evenly, brush surface with
butter. Bake at 325 F for 35-40 minutes.
The Irish Rovers, of “Puff the Magic Dragon” and “The Unicorn” fame,
own a very successful “Old Country Pub” in Calgary, Alberta. Their
Shepherd’s Pie is justly famous. Vincent Lee, kitchen manager at the
Unicorn says the recipe came directly from Ireland via the Irish
Rovers more than 10 years ago.
Calgary Sun, Monday, October 15, 1990
per Fred Towner
Fidonet COOKING echo
Yields
6 Servings