*  Exported from  MasterCook  *
 Recipe By     : Unicorn Pub
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Casseroles & One Dish Meals      Main Course--Beef & Veal
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      pounds        lean ground beef
    1      cup           onion -- diced
    1      cup           carrots -- diced
    1      cup           celery -- diced
    1 1/2  cups          corn -- fresh or frozen
    2      cloves        garlic -- minced
                         salt and pepper -- to taste
      1/2  teaspoon      nutmeg
    8      ounces        beef broth
    2      tablespoons   butter -- mixed with
    2      tablespoons   flour
    2      pounds        potatoes -- cooked and mashed
                         butter -- extra
 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 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
 325F degrees 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
  Calgary Sun, Monday, October 15, 1990 per Fred Towner