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Recipe Name: Irish Rover's Unicorn Pub Shepherd's Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

2 Pound(s) Ground beef, lean
1 Cup(s) Onion, diced
1 Cup(s) Carrots, diced
1 Cup(s) Celery, diced
1 1/2 Cup(s) Corn, fresh or frozen
2 Garlic clove, minced
Salt, to taste
Pepper, to taste
1/2 Teaspoon(s) Nutmeg
8 Ounce(s) Beef broth
2 Tablespoon(s) Butter, mixed with
2 Tablespoon(s) Flour
2 Pound(s) Potatoes, cooked and mashed
Cook ground beef in frying pan until brown. Add onion, carrots,
celery,garlic, salt, pepper and nutmeg. Lower heat and cook for 10
minutes oruntil vegetables are wilted. Add beef broth, bring to a boil.
Stir inenough of the butter/flour roux to make a thick gravy to bind
thefilling. Pour into large shallow baking pan and cool. The filling
shouldbe about 1-1/2 inches deep.Cover the meat mixture in the pan
with the corn and then top with thehot 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, owna very successful "Old Country Pub" in Calgary, Alberta.
TheirShepherd's Pie is justly famous. Vincent Lee, kitchen manager at
theUnicorn says the recipe came directly from Ireland via the Irish
Roversmore than 10 years ago.Calgary Sun, Monday, October 15, 1990 per
Fred Towner Fidonet COOKINGechoFrom Gemini's MASSIVE MealMaster
collection at

Nutrition (calculated from recipe ingredients)
Calories: 931
Calories From Fat: 581
Total Fat: 64.1g
Cholesterol: 202mg
Sodium: 977.5mg
Potassium: 580.5mg
Carbohydrates: 47.8g
Fiber: 3.9g
Sugar: 6.5g
Protein: 38.1g

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