Irish Rover's Unicorn Pub Shepherd's Pie Copycat
Created by dienia b on July 10, 2022
- Servings: 8
- Prep Time: 30m
- Cook Time: 70m
- Recipe #39093
Ingredients
- 2 pounds ground beef, lean
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 1/2 cup frozen corn
- 2 cloves garlic, minced
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon nutmeg
- 8 ounces beef broth
- Roux:
- 2 tablespoons butter
- 2 tablespoons flour
- Topping:
- 2 pounds potatoes, cooked,mashed
- 1/4 ounce heavy cream
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons butter, melted
How to Make
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Step 1: Cook ground beef in frying pan until brown.
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Step 2: Add onion, carrots, celery, garlic, worcestershire sauce salt, pepper and nutmeg.
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Step 3: Lower heat and cook for 10 minutes or until vegetables are wilted.
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Step 4: Add beef broth, bring to a boil.
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Step 5: Stir in enough of the butter/flour roux to make a thick gravy to bind the filling.
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Step 6: Pour into large shallow baking pan and cool.
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Step 7: The filling should be about 1-1/2 inches deep.
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Step 8: Cover the meat mixture in the pan with the corn
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Step 9: Mix the cooked potatoes with seasoning to taste
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Step 10: And enough cream to moisten them
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Step 11: Then top with the hot mashed potatoes.
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Step 12: Smooth potatoes evenly, brush surface with butter. Bake at 325 degrees F for 40 minutes
Nutritional Facts
- Serving Size: 1 (361.8 g)
- Calories 512.2
- Total Fat - 26.6 g
- Saturated Fat - 11.3 g
- Cholesterol - 120.9 mg
- Sodium - 585.2 mg
- Total Carbohydrate - 30.3 g
- Dietary Fiber - 5.3 g
- Sugars - 3.3 g
- Protein - 37.6 g
- Calcium - 57.3 mg
- Iron - 5.1 mg
- Vitamin C - 15.6 mg
- Thiamin - 0.2 mg