*  Exported from  MasterCook  *
 
                  IRISH ROVER'S UNICORN PUB SHEPHERD'S PIE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Beef                             Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        Ground beef -- lean
    1      cup           Onion -- diced
    1      cup           Carrots -- diced
    1      cup           Celery -- diced
    1 1/2  cups          Corn -- fresh or frozen
    2                    Garlic clove -- minced
                         Salt -- to taste
                         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 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
 nd via the Irish Rovers more than 10 years ago.
 
  Calgary Sun, Monday, October 15, 1990 per Fred Towner
 
 
 
 
 
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - -