Makes 4
to 6 servings
“Our family loves a
hearty shepherd’s pie after
a long day working on the farm. Because our cows produce milk
to make the cheese, we like
to add some shredded Dubliner to the potato crust.”
— Donal
Murphy, Kerrygold dairy farmer, Bandon, County Cork, Ireland
Potato Topping:
- 1 ¼ pounds
russet potatoes, peeled and
- cubed
- 2
tablespoons Kerrygold Irish Butter
- 1/3 cup milk
- 1 cup
shredded Kerrygold Dubliner Cheese
- 1/2 teaspoon
salt
Filling:
- 1 pound lean
ground beef
- 2
tablespoons Kerrygold Irish Butter
- 1 medium
onion, chopped
- 4 small
carrots, peeled and sliced
- 1/4-inch
thick
- 2
tablespoons fl our
- 3/4 cup
Guinness Stout
- 3/4 cup beef
stock
- 1 teaspoon
dried thyme
- 1/2 teaspoon
salt
- 1/2 cup
frozen peas, thawed
Preheat oven to
375°F and lightly butter an
11- x 7-inch baking dish. Cook potatoes in boiling water for
15 minutes or until very tender; drain well. Mash with butter and milk until smooth, then stir
in cheese and salt and set aside.
Crumble beef into a
medium skillet and cook until no longer pink; remove from skillet and set aside. In same
skillet, melt butter. Add onion and carrots; cook for 10 minutes over medium heat to soften,
stirring occasionally. Stir in fl our and cook for 1 minute more.
Add Guinness,
stock, thyme and salt; cook and stir until mixture is slightly thickened then stir in peas and
cooked beef. Spoon into prepared baking dish then spread potato mixture over the top. Bake for
20 to 25 minutes or until top is lightly browned.
