The Best Shepherd's Pie
Adapted from (pg 111) Traditional Irish Cooking's Shepherd's Pie by Darnia Allen.
  • 1 lb ground beef
  • ½ purple onion, diced
  • ½ white onion, diced
  • 6 potatoes, peeled and quartered
  • 2 + 1 TBSP butter
  • ¼ c milk
  • 2 TBSP wheat flour
  • 1⅔ cup beef stock
  • ½ c corn, canned, drained and rinsed
  • 1 c frozen peas and carrots
  • 1 TBSP tomato sauce
  • 1 tsp thyme
  • salt
  • pepper
  • ½ cup Irish cheddar cheese
  1. In a large pan boil the potatoes.
  2. Put 1 tbsp of butter and onions in the bottom of a dutch oven and saute them until tender on low heat.
  3. After about 5 minutes of cooking the onion add the wheat flour.
  4. Cook until brown.
  5. Pour in the beef stock and bring to a boil.
  6. While waiting for the stock to boil, in a frying pan add the ground beef and cook on medium-low until brown.
  7. Add the peas, carrots and corn. Stir well and cook with beef for an additional 3 minutes.
  8. Be sure to use a spatula to mince it into small pieces as it cooks.
  9. When your beef stock comes to a boil at the tomato sauce, parsley, thyme, salt and pepper.
  10. Cook on low for 5 minutes.
  11. When potatoes are done (they will be tender when poked with a fork) drain the water.
  12. Add ¼ c milk and 2 tbsp butter to the potatoes.
  13. Mash using a hand masher and then set aside.
  14. When your beef is done cooking pour the meat mixture in with the onion mixture.
  15. Bring pot to a boil.
  16. Remove from heat and place the mixture in the bottom of a large pie pan.
  17. Cover with the mashed potatoes.
  18. Cover with the shredded Irish cheddar cheese.
  19. Place under the oven broiler until cheese is melted golden brown.
Recipe by YUM Eating at