Irish Rover's Unicorn Pub Shepherd's Pie
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Serves/Makes: 6 | Ready In: 30-60 minutes
Ingredients:
2 pounds ground beef, lean
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
1 1/2 cup corn, fresh or frozen
2 cloves garlic, minced
salt, to taste
black pepper, to taste
1/2 teaspoon nutmeg
8 ounces beef broth
2 tablespoons butter, mixed with
2 tablespoons flour
2 pounds potatoes, cooked and mashed
butter
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 1-1/2 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 degrees F for 35-40 minutes.
Cook's Notes: Not a "traditional" shepherd's pie, but good! 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.
Recipe Source: Calgary Sun, Monday, October 15, 1990
Recipe Location: https://www.cdkitchen.com/recipes/recs/477/Irish_Rovers_Unicorn_Pub_Shepherds_Pie10086.shtml
Recipe ID: 17960
Nutrition:
per serving: 630 calories, 36g fat, 43g carbohydrates, 34g protein.
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