Irish Rover's Unicorn Pub Shepherd's Pie
2 lbs. lean ground beef
1 cup diced onion
1 cup diced carrots
1 cup diced celery
1-1/2 cups fresh or frozen corn
2 garlic cloves, minced
salt, to taste
pepper, to taste
1/2 tsp. nutmeg
8 oz. beef broth
2 Tbs. butter, mixed with
2 Tbs. flour
2 lbs. 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" 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 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 of the Unicorn says the recipe came
directly from Ireland via the Irish Rovers more than 10 years ago.
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