Kells Shepherd's Pie
- 1 1/2 pounds ground free-range beef
- 1/2 cup sweet onion, diced
- 1/2 cup baby carrots, diced
- 1 to 2 teaspoons garlic, minced or pressed
- 1/4 cup Guinness draught stout
- 1/4 cup cabernet wine
- 7 ounces (3/4 cup plus 2 tablespoons) beef broth
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried marjoram
- 1 cup peas, preferably fresh, or frozen (thawed)
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ulster Champ Topping
- 1 1/4 pounds russet potatoes, about 4 medium
- 4 tablespoons butter
- 1 cup finely grated Irish white Cheddar cheese
- 1/4 cup milk
- 1/4 cup fresh parsley, finely minced
- 1/3 cup scallions or chives, chopped
- Salt and white pepper to taste
- Filling: Brown beef in a Dutch oven or other large heavy saucepot
over low to moderate heat. Allow to simmer until cooked throughout, about 5 to 10
- Drain excess fat when cooked 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 for 15 minutes or until carrots are fork tender.
- Add peas.
- While meat is simmering, bring large pot of water to boil for potatoes.
- Meanwhile, in a small saucepan, melt butter and stir in flour to make a roux
(paste of equal parts butter and flour used to thicken liquids).
- Slowly incorporate
roux into simmering beef mixture until desired thickness is achieved. (If mixture
was simmered too long or cooked too high, less roux is needed.) Continue to cook
for 5 to 10 minutes to allow roux and flavors to meld.
- Season with salt and pepper.
- Remove to a 9 1/2-inch round casserole dish or deeppie dish.
- While meat is simmering, preheat oven to 350 degrees F and prepare Ulster Champ
- Ulster Champ Topping: Scrub and peel potatoes. Cut into large
- In a large pot, simmer potatoes in water until fork tender.
- Drain well and return
pot to low heat to remove excess moisture.
- Stir in butter and cheese and whip, gradually
adding milk, parsley and scallions or chives.
- Season with salt and pepper.
- Spoon potato topping evenly over meat mixture, making irregular peaks with the back
of a spoon. Alternatively, use a pastry bag and star tip to pipe potatoes over meat
- Bake for 20 to 30 minutes or until potatoes are golden brown and crusty on edges
and mixture is heated throughout.
- If desired, place casserole under broiler for
1 to 2 minutes to crisp potato topping.
- Remove from oven, allow to cool slightly to set, and serve immediately from casserole
- Serve with HP sauce (Irish-English steak-style sauce), steak sauce or pan gravy,
Yield: 6 to 8 servings
Pie can be cooked and served in individual baking dishes. Adjust final
baking time as needed.
Source: Kells Irish Restaurant and Pub, Portland, Oregon
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