Kells shepherds pie

By MissiAnn

From a great pub in Portland, yum.

Ingredients

• 1-1/2 lbs ground beef
• 1/2 cup onion, chopped
• 1/2 cup chopped carrots
• 1-2 tsp minced garlic
• 1/4 cup guiness
• 1/4 cup red wine
• 3/4 cup beef broth
• 1/4 tsp ea sage, marjoram, basil, oregano
• 2 tblsp worchestershire sauce
• 1 cup peas
• 2 tblsp butter,melted
• 2 tblsp flour
• Salt and pepper
• Champ
• 4 med potatoes
• 4 tblsp butter
• 1/4 cup milk
• 1/2 cup grated white cheddar cheese
• 1/4 cup green onions
• 2 tblsp parsley

Preparation

Step 1

Brown the beef in a heavy saucepan, drain, add the onions and carrots. Add the garlic. Simmer for 5-10 minutes then add the liquids. Continue to cook till the carrots are fork tender, then add peas. Thicken with a mixture of flour and butter.
Boil potatoes in large chunks. Drain and return to pot and add butter and milk and whip the potatoes. Add the cheese and veg and whip again.
You can make these in individual or in a casserole form. Just put the beef mixture in the casserole and add the potatoes on top. I like to run a fork across the top and make a plaid like pattern. I like to egg wash the top.
Bake @350* for 25-30 minutes, till bubbly.
Serves 6-8