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
From
Yields
6 Servings