Ready in 1h
Try this Irish Rovers Unicorn Pub Shepherds Pie recipe, or contribute your own.
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 hot mashed potatoes. smooth potatoes evenly, brush surface with butter. Bake at 325 F for 35-40 minutes. The Irish Rovers, of "Puff the Magic Dragon" and "The Unicorn" fame, own a very successful "Old Country Pub" in Calgary, Alberta. Their Shepherds 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. Calgary Sun, Monday, October 15, 1990 per Fred Towner Fidonet COOKING echo
JStoley 1y agoYum!! I only used one pound of ground meat, added the spices to the meat as it was cooking, left out the celery because I didn't have it, and added beef broth and a bit of butter to the mashed potatoes. My kids and I went back for seconds! Nice flavors! I will definitely be making this dish again!
mommyloves2cook25 1y agoLove making this one of our family favorites.
scootersweb 2y agoThis is the first time that I have made this and I think it turned out really well. Everyone seamed to enjoy it and they have made it before. My friend said the don't usually add the nutmeg to the meat sauce but they sprinkle it on top. Also we had 5 adults eating with 6 servings and still had half of it left over.
ericadcampbell75 2y agoDelicious! The best shepherd's pie that I've ever eaten.
dakotarussell 2y agoThis is the stuff! I've tried a couple of other Shepherds' Pie recipes on bigoven, and this one is the definite winner. I usually add in some peas, but it's perfect as is
lorimurphy 2y agoI chopped the celery leaves and added those plus a can of creamed corn and two heaping tablespoons of tomato soup to the mix. For the gravy I used a beef and chicken bouillon cube. I made the gravy separately then added. It was sooo yummy!
Deliverme88 2y agoDefiantly one of my favorite BigOven recipes! Like stated in other comments, I added Worcestershire sauce to the meat mixture and cheese on the top of the potatoes. This is one recipe that never has left overs!
colincci 2y agoMade this for supper the other night. Was simple to make and very delicious. I was missing the corn, but it was excellent just the same. Will definitely make again.
SandyStruble 2y agoI had made this for years. Forgot all about it until my grown daughter asked for it for her birthday dinner. Her favorite, thank you for sharing!
sHellsKitchen 2y agoUgh this is just delish!!! Makes a lot; half a recipe feeds a family of 4 w/leftovers. I substitute mushrooms for the corn, add 1/3 cup wine, 1 Tbsp of fresh thyme, 1-2 Tbsp of cornstarch to thicken the gravy, and top the potatoes off with shredded cheddar cheese. Yum, yum, yum!