Categories: Beef, Casseroles, Irish 
      Yield: 6 servings 
  
      2 lb Ground beef, lean 
      1 c  Onion; diced 
      1 c  Carrots; diced 
      1 c  Celery; diced 
  1 1/2 c  Corn; fresh or frozen 
      2    Garlic clove; minced 
           Salt; to taste 
           Pepper; to taste 
    1/2 ts Nutmeg 
      8 oz Beef broth 
      2 tb Butter; mixed with 
      2 tb Flour 
      2 lb Potatoes; cooked and mashed 
           Butter 
  
  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 
  Shepherd's 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