RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 634
| View Recipe |
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| Recipe Name: |
Irish Rover's Unicorn Pub Shepherd's Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Lamb |
Kosher: |
No |
| Ethnicity: |
Irish |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
50.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
325 |
Approx. Cost/Serving: |
$2.84
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| # Sides Included: |
0 |
Difficulty: |
Intermediate |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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.
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Ingredients:
1 to taste salt and pepper
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Directions:
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 colcannon. smooth potatoes evenly, brush surface with melted butter. Bake at 325 degrees for 35-40 minutes. |
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Colcannon
(Add to shopping list) :
1 Dash pepper, black
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Directions:
Cook the potatoes and parsnips in water until tender. While these are cooking, chop leeks (light green as well as white) and simmer in the milk until soft. Next, cook the kale and have warm and well chopped (rough chop and blend in short pulses in a food processor).
Drain the potatoes, season with garlic, salt and pepper, and beat well. Add the cooked leeks and milk (be careful not to break down the leeks too much).
Finally, blend in the kale and butter. The texture should be that of a smooth-buttery potato with well-distributed pieces of leek and kale. Garnish with parsley. |
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| Nutrition per Serving: |
| Calories: |
517 |
Total Carbs: |
12.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
110.4 |
Fat: |
39.5 |
Protein: |
27.08 |
| Fiber: |
1.53 |
Sodium: |
133.93 |
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