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Dubliner Shepherd's Pie
Submitted by RecipeDirect, Tuesday, 22 February 2011
Description

"Our family loves a hearty shepherd's pie after a long day working on the farm. Because our cows produce milk to make Kerrygold Dubliner Cheese, we like to add some shredded Dubliner to the potato crust."
- Donal Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland

Ingredients
At a glance
Main Course
Ground Beef/Ground Turkey
Casseroles
Ethnic/Regional
Irish
Serves
4-6

Potato Topping:

  • 1 1/4 pounds russet potatoes,  peeled and cubed
  • 2  tablespoons Kerrygold Irish Butter
  • 1/3   cup milk  
  • 1 cup shredded Kerrygold  Dubliner Cheese
  • 1/2  teaspoon salt

Filling:

  • 1  pound lean ground beef
  • 2 tablespoons Kerrygold  Irish Butter
  • 1 medium onion, chopped
  • 4 small carrots, peeled and sliced 1/4-inch thick
  • 2 tablespoons flour
  • 3/4 cup Guinness Stout
  • 3/4 cup beef stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 cup frozen peas, thawed
Methods/steps

Preheat oven to 375°F and lightly butter an 11- x 7-inch baking dish. Cook potatoes in boiling water for 15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir in cheese and salt and set aside.

Crumble beef into a medium skillet and cook until no longer pink; remove from skillet and set aside. In same skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften, stirring occasionally. Stir in flour and cook for 1 minute more.

Add Guinness, stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for 20 to 25 minutes or until top is lightly browned.

Additional Tips

Recipe Source: Kerrygold/Irish Dairy Board

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