Irish rovers' sheppard pie
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground beef |
| 1 | cup | Chopped onion |
| 1 | cup | Carrots diced |
| 1 | cup | Celery diced |
| 1½ | cup | Corn fresh or canned |
| 2 | Garlic cloves minced | |
| Salt & pepper to taste | ||
| ½ | teaspoon | Nutmeg |
| 8 | ounces | Beef broth |
| 2 | tablespoons | Buttermixed with |
| 2 | tablespoons | Flour |
| 2 | pounds | Potatoes cooked and mashed |
Directions
Cook beef in frying pan until brown. Add onion, carrots, celery, garlic, salt & pepper and nutmeg. Lower heat and cook for ten minutes or until vegetables are tender. Add beef broth and bring to boil.
Stir in enough butter/flour roue to make a thick gravy to bind the filling. Pour into a large shallow baking pan and cool. Cover the meat mixture in the pan with the corn and then the 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" fame own a very successful "Old Country Pub" in Calgary, Alta. and this recipe came direct from Irland about 10 years ago.