"The belly rules the mind."--Spanish Proverb

Shepherd's Pie Recipe

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This recipe for Shepherd's Pie, by , is from Dundas Seahawks, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kiely Family


1 1/2 lb. ground beef (I use leftover roast beef or steak, ground.
1/2 c. sweet onion, diced
1/2 c. carrots, diced
1-2 tsp. garlic, minced
1/4 c. Guinness draught stout
1/4 c. red wine
3/4 c. plus 2 tbsp. beef broth
1 tsp. Worcestershire sauce
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/4 tsp. dried sage
1/4 tsp. dried marjoram
1 c. peas
2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper

Mashed potatoes

Preheat oven to 350. Brown beef in large heavy saucepan, over low to moderate heat. Allow to simmer until cooked through. Drain any excess fat, and add onion, carrots, garlic, stout, wine, broth, Worcestershire sauce, basil, oregano, sage and marjoram. Stir and bring to a simmer over low heat. Cook 15 minutes until carrots are tender. Add peas.
In a small saucepan, melt butter and stir in flour to make a roux. Slowly incorporate roux into simmering beef mixture until desired thickness is achieved. Continue to cook for 5-10 minutes. Season with salt and pepper. Remove to a round casserole dish or a deep pie dish.
Top with mashed potatoes.
Place in oven for about 20-30 minutes.

Personal Notes:
Personal Notes:
This is a great way to use leftover roast beef or steak; gives a great flavor.
If you don't want to use beer/wine, replace these with 1/2 c. beef broth.
I assemble the dish while ingredients are still hot, so I only microwave the dish for a few minutes before serving, instead of using the oven.




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