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Irish Shepherds Pie Recipe

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This recipe for Irish Shepherds Pie, by , is from The Marriage Course, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Wendi Knowles


2 lbs. russet potatoes - peeled and cubed
4 tbsp. butter
1 1/2 cups grated cheese - Dubliner
1/2 to 1 cup milk
3 oz. cream cheese
garlic salt and pepper to taste

1 1/2 lbs. beef or lamb ( you can use a combination of both)
1 large onion
3 large carrots - peeled and diced
4 cloves garlic - minced
2 tbsp. flour
1 cup guiness stout
1 cup red wine
1 cup beef stock
1 tbsp. worchestershire sauce
2 tsp basil
2 tsp oregano, sage
1 cup frozen peas - thaw

Preheat oven to 350. Fry the meat and drain excess fat. Add the carrots and cook until tender. Add butter and stir until melted. Add flour 1 tbsp at a time to really thicken. Deglaze with the guiness, wine and stock. Add worcestershire sauce and spices. Simmer 15 minutes, add peas and simmer an additional 15 minutes.

For the potatoes, boil potatoes until soft add tender. Mash with milk, cream cheese, garlic salt and pepper. Stir in 3/4 of the cheese, saving some for the top. Potatoes should be smooth and creamy.

Place meat and gravy in a large baking dish. Top with potatoes and sprinkle with cheese. Place in oven and bake for 20 - 30 minutes until starting to brown and bubble.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
For this recipe I placed the meat in individual ramikins and topped with the potato and cheese. Bake for 15-20 minutes if doing this.




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