Irish Shepherd's pie

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Irish Shepherd's Pie Recipe


1-1/2 lb.   red skin potatoes, cut into chunks;
4 garlic cloves, chopped;
1 Tbsp. butter;
1 lb. extra-lean ground beef;
2 Tbsp. all-purpose flour;
4 cups frozen mixed vegetables (carrots, corn, green beans, peas);
1 cup beef stock or chicken stock;
2 Tbsp. tomato paste;
3/4 cup dairy sour cream;
1 cup shredded old cheddar cheese;
1 tbsp. fresh parsley;
salt and black pepper to taste.


Boil the potatoes in large saucepan for 20 minutes or until potatoes are tender. Meanwhile, heat the butter in a large non-stick pan and saute the garlic for 2 minutes. Add the ground meat and brown it. Stir in flour and cook 1 minute more. Add mixed vegetables, broth and tomato paste; cook 5 minutes, stirring frequently. Preheat oven to 375°F. Drain potatoes, return to pan, add sour cream and mash until potatoes are smooth and mixture is well blended. Stir in 1/2 cup of the shredded cheese. Season everything to taste. Put the meat mixture in a greased baking dish and cover with the mashed potatoes carefully. Bake the shepherds pie for 20 minutes. Top with parsley and the remaining cheese and bake until cheese is melted.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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