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Brazenhead Shepherd's Pie

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This is from the huge Irish pub on Tylersville Road in Mason. Start with ground tenderloin; you can certainly use regular ground beef or lamb. Feel free to make the filling ahead of time; just chill and warm up before topping with the mashed potatoes.

2 pounds potatoes

6 tablespoons milk

2 tablespoons butter

1 tablespoon olive oil

1 pound ground tenderloin

1 tablespoon minced garlic

1 medium onion, finely chopped

¼ pound diced carrots

½ cup frozen green peas

¼ teaspoon dried dill

½ teaspoon thyme

Pinch crushed red pepper

½ teaspoon each salt and pepper

1 cup beef stock

2 tablespoons Worcestershire sauce

2 tablespoons corn starch

Shredded cheddar cheese

Peel and cut potatoes into chunks. Cover with water in a pot, bring to boil and cook over medium until tender (a fork should easily pierce the potato). Mash the potatoes. Gently warm the milk and butter together. Add to potatoes slowly until they are fluffy but not too wet.

Heat olive oil in large skillet. Add the beef and cook until browned. Drain, if desired. Add garlic, onion, carrots and peas. Mix, and turn heat to medium and cook 5 minutes. Add dill, thyme, crushed red pepper, salt and pepper, cook for 2 minutes. Add beef stock and Worcestershire sauce. Dissolve corn starch in cold water, add to skillet. Cook over high heat until thickened. Pour into a casserole dish, cover with mashed potatoes, sprinkle with shredded cheddar cheese and bake until potatoes are brown and crusty.

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Posted · Report post

tongue.gif That is me licking my lips. Happy St. Patricks day to you.

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