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Miss Murphy's Shepherd's Pie




Source of Recipe


Muldoon's Dublin Pub & Celtic Bar in Newport Beach


List of Ingredients




Mashed Potatoes:

8 potatoes

6 tablespoons butter

11/2 cup cream

1 cup sour cream

1/4 teaspoon white pepper

(another cup of cream or milk may be added a little at a time if needed...)



Meat Mixture:

4 tablespoon olive oil

2 medium onions, chopped

16 oz lean, ground beef

8 bay leaves, whole

12 drops Kitchen Bouquet seasoning sauce

1/4 teaspoon salt

1/4 teaspoon black pepper

6 tablespoons frozen petite peas

21/2 cups water

3-4 tablespoons flour

Recipe



Mashed Potatoes: Peel the potatoes, cut into pieces, boil, and then mash. Whisk all ingredients together in a cuissinart or whip together in a large bowl. Keep the consistancy smooth & loose so you can spread a 2" crust on top of the pie. Reserve while making the Meat Mixture.

Meat Mixture: Turn on burner to medium high. Saute chopped onions in the 4 tablespoons olive oil until they are clear (about 3 minutes). Turn burner to medium. Add the ground beef to the onions and saute until the meat turns brown (about 5 minutes). The meat will release fat and water. Pour this liquid off or drain in a collander. Put meat back in skillet and add bay leaves, salt, pepper, and kitchen bouquet. Stir. Sprinkle the flour over the meat, then add the water and stir. Cover and simmer about 5 minutes. Remove cover and stir to mix liquids into the meat until it becomes a meat gravy. Add peas. Taste and adjust flavors if necessary. Turn off burner.

Assembly: Pour the meat mixture into a large oven-proof casserole dish about 4 inches deep. Cover the mixture with the mashed potatoes like a crust for a pie. Put under the broiler until the top of the potato spread is browned (watch this carefully while under the broiler). Serve hot on a large plate with Irish Soda Bread. Enjoy!