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- Newsgroups: rec.food.recipes
- From: waring@ima.infomail.com (Sam Waring)
- Subject: Shepherd's Pie
- Organization: Austin InfoMail Association - Austin, TX
- Message-ID: <131_9503280621@ima.infomail.com>
-
-
- MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
-
- Title: SHEPHERD'S PIE
- Categories: Beef, Casseroles
- Yield: 6 servings
-
- 1 lb Leftover roast beef
- 2 T Butter/margerine
- 1 c Onions; finely chopped
- 1/2 c Carrots; finely chopped
- 1/2 c Celery; finely chopped
- 2 T Parsley; finely chopped
- 3 T Flour
- 2 T Tomato paste
- 1/2 c Wine, white, dry
- 1 1/2 c Chicken stock
- 1 ts Worcestershire sauce
- Pepper; to taste
- 1 c Corn kernels (fresh or
- -frozen); cooked
- 2 c Potatoes, mashed
- 1/2 c Cheddar, sharp; grated
-
- Cut the meat into 1/4" cubes. There should be about 3 cups. Set
- aside. Heat the butter in a saucepan and add onions, carrots, celery
- and parsley. Cook, stirring, until the onions are wilted. Sprinkle
- with flour and stir with a wire whisk. Add the tomato paste, wine,
- stock, Worcestershire sauce and pepper, stirring rapidly with the
- whisk. Let simmer 10 minutes and stir in the cubed meat and the corn.
- Cook 5 minutes longer.
-
- Preheat the oven to 350 F. Put the meat and sauce in a seven-cup
- baking dish or casserole. Outfit a pastry bag with a round pastry
- tube--No. 7 or 8--and spoon mashed potatos into the bag. (No need
- for this really. You can just spread the potatoes nicely with a
- spoon/butter knife etc.) Pipe the potatoes neatly and evenly on top
- of the meat mixture, covering it completely. Sprinkle evenly with
- cheese and place the dish in the oven. Bake 30 to 45 minutes, or
- until the dish is piping hot throughout and the cheese is melted. If
- necessary, run the dish briefly under the broiler to glaze the top.
-
- MMMMM
-
- MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.01
-
- Title: IRISH ROVER'S UNICORN PUB SHEPHERD'S PIE
- Categories: Beef, Casseroles, Irish
- Yield: 6 servings
-
- 2 lb Ground beef, lean
- 1 c Onion; diced
- 1 c Carrots; diced
- 1 c Celery; diced
- 1 1/2 c Corn; fresh or frozen
- 2 Garlic clove; minced
- Salt; to taste
- Pepper; to taste
- 1/2 ts Nutmeg
- 8 oz Beef broth
- 2 T Butter; mixed with
- 2 T Flour
- 2 lb 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 via the Irish
- Rovers more than 10 years ago.
-
- Calgary Sun, Monday, October 15, 1990
- per Fred Towner
-
- MMMMM
-
-
-