|2 pounds||Ground beef, lean|
|1 cup||Onion; diced|
|1 cup||Carrots; diced|
|1 cup||Celery; diced|
|1½ cup||Corn; fresh or frozen|
|2||Garlic clove; minced|
|Salt; to taste|
|Pepper; to taste|
|8 ounces||Beef broth|
|2 tablespoons||Butter; mixed with|
|2 pounds||Potatoes; cooked and mashed|
|Calgary Sun, Monday, October 15, 1990|
|per Fred Towner|
|Fidonet COOKING echo|
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 1-½ 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.
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