Peggy Kinnanes Irish Restaurant and Pub
8 N. Vail Avenue
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2 lbs lean ground beef, chuck
1 large yellow onion, diced
8 oz. baby carrots, diced and cooked
8 oz. green peas, cooked
3/4 cup demi-glaze sauce
4 cups water
Cook the peas and carrots just until tender, set aside. Saute the ground beef and onions in skillet. Drain well. Transfer meat mixture to 4 qt pot. Combine demi-glaze and water. Add to meat mixture and bring to a slow boil. Cook until thickened, add the vegetables and heat through. Season with salt and pepper to taste.
3 lbs. Yukon gold potatoes, cut in quarters
1 stic unsalted butter
1 Tbs minced garlic
1/2 cup milk, 2% or whole
1 cup shredded Cheddar cheese
1 tsp salt
1 tsp black pepper
Place potatoes into salted water and cook until fork tender. Drain potatoes and place into mixer with all the ingredients. Mix on medium until all is combined adding additional milk as needed to make soft consistency. Do not over mix!
Evenly distribute meat mixture into 4 quart baking dish or 6 individual dishes. Carefully place mashed potatoes on top of meat mixture making sure all meat is covered, we use pastry bag. Brush potatoes with melted butter. Place in oven at 350 degrees until potatoes are lightly browned.
March 17: Lunchbreak - Shepherd's Pie
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