Learn to make the famous Irish Rover's Unicorn Pub shepherd's pie, a hearty dish featuring lean ground beef, diced vegetables, and corn, topped with buttery mashed potatoes.
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
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.
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
morganor
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
reviews & comments
March 11, 2021
I've made this many times over the years and typically make a double batch around St Patrick's Day. My friends and family absolutely love this dish and request me to make it throughout the year. There is a lot of prep work involved but totally worth it. That secret ingredient "Nutmeg" keeps them guessing every time because it's not something you expect in a "Comfort Food" dish like this but adds that little special "hmmm what is that?" I love it!
June 29, 2013
I was kind of surprised to see that what is supposedly an Irish pub calls this shepherd's pie. It's cottage pie since it's made with beef. Aside from that, it is a really good recipe.
March 20, 2011
I make this all the time! It's easy and delicious!
This is a totally awsome recipe!!!..I have made it several times for different groups and ALL have said it was the best they ever had. For the person that said it was bland....add more fresh ground pepper.
April 3, 2007
I made this recipe without corn or onions. I also used roast instead of ground beef. My picky children loved it. I really liked the flavor. It wasn't difficult to cook, but it does require lots of prep work.
June 14, 2006
It was alright. It was very bland. After reading the great reviews, I was very disappointed.
This was a hit with my family, especially my 18 year old son. I substituted frozen peas for the celery. Next time I will use substitute red wine for some of the beef broth. Thanks!
November 8, 2005
This is the best! Family and friends love it. This is one of the few dishes my family ask me to make or gets happy when I say its for dinner. Thanks for posting it dinners were starting to get boaring.
May 19, 2005
I have never made shepherds pie before and I chose this recipe to use and it was AWESOME! My husband can't get enough of it and wants me to make another. Hehe. Thanks for the recipe.