Irish rover's unicorn pub shepherd's pie
6 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
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 | ||
½ | teaspoon | Nutmeg |
8 | ounces | Beef broth |
2 | tablespoons | Butter; mixed with |
2 | tablespoons | Flour |
2 | pounds | Potatoes; cooked and mashed |
Butter | ||
Calgary Sun, Monday, October 15, 1990 | ||
per Fred Towner | ||
Fidonet COOKING echo |
Directions
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.
Related recipes
- Blue cat brew pub chili
- Cheddar ale pub spread
- Cheddar-ale pub spread
- Cookie's steak pub banana nut bread
- English pub mustard
- Irish pub salad
- Irish rovers' sheppard pie
- Mustard, english pub
- Mustard~ english pub
- Pub fondue
- Rover's reward
- Rovers rewards
- The irish rover's leek & potato soup
- The irish rover's leek and potato soup
- Unicorn village spinach cakes
- Unicorn village's lentil chowder
- Unicorn's broccoli & mushroom quesadillas
- Unicorn's broccoli and mushroom quesadillas
- Unicorn's pumpkin cheesecake