Foley’s Irish Pub’s Shepherd’s Pie
March 06, 2014
Categories: Comfort Food, Dinner, Lunch, Main Dish, Casseroles, Beef, Ground Beef, Vegetables, Potatoes, Irish, Budget-Friendly, Easy/Beginner Cooking, Kids Can Do It, Entertaining, Fall/Autumn, Potluck, St. Patrick's day, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Make it from scratch, Spring, Kosher Meat more
"Nole Foley moved from Galway, Ireland to Reno in the 1980s, and opened his pub 17 years ago. He’s been serving up authentic Irish food ever since. His shepherd’s pie, based on an old Irish recipe, is one of the pub’s most popular dishes. On an average week, the bar goes through three hotel pans of the pie, but on St. Patrick’s Day alone patrons eat 20 pans of it. “We sell the heck out of it,” Foley said. “People love it.” If you are thinking of heading to Foley’s for St. Patty’s Day, get there early. Foley said the pub is packed to capacity, 100 people, throughout the day. This is an authentic Irish recipe, and is one of the pub’s most popular dishes. PLEASE NOTE: One thing it doesn't mention in the recipe is when making the potatoes, cook them, then mash with butter, milk salt and pepper (how you like them). I found this on Pinterest and wanted to share it!"
- Serving Size: 1 (444.8 g)
- Calories 483.6
- Total Fat - 19.2 g
- Saturated Fat - 6.6 g
- Cholesterol - 100.9 mg
- Sodium - 256.4 mg
- Total Carbohydrate - 41.5 g
- Dietary Fiber - 7.7 g
- Sugars - 7.6 g
- Protein - 35.5 g
- Calcium - 66.4 mg
- Iron - 5.2 mg
- Vitamin C - 22.3 mg
- Thiamin - 0.3 mg
Boil potatoes for 25 minutes, then mash. Set aside.
Brown ground beef in a skillet, or flat pan.
Mix in cubes of carrots and yellow onions.
Add green peas, onion, salt, garlic, and white pepper.
Semi-cook mix in a light gravy made from the beef and a little water.
Put in 9x9 inch pan, and top off with mashed potatoes and paprika, spreading them like icing on a cake.
Bake for 45 minutes, at 350 degrees.
Serve with gravy and cooked vegetables or salad. (I remove the beef and veggies and put them into the pan, then thicken the gravy with a little cornstarch and cold water, made from the pan juices and meat. (You may have to deglaze the pan with a little more water to have enough juice for gravy). I serve the gravy on the side, but you can add it to the beef before baking if you want to.
Tips & Variations
No special items needed.