Irish Recipes page 5

Boil the beef, onion, carrots, potatoes, thyme and parsley in a pot of water. Simmer and cook for 3 hours. Remove sediment and the thyme, parsley and onion. Add the cabbage and simmer for a further 20 minutes or until the cabbage is cooked.

Remove the meat and divide into pieces. Remove and season the cabbage heavily with black pepper. On a large plate surround the beef with the cabbage, carrots and potatoes. Serve with Horseradish sauce.

Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot.                                                                        Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper.                            Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley.

Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Dot mashed potato topping with butter, sprinkle with salt, pepper, and paprika. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes.

Bake for about 30 minutes at 400°, or until potato topping is browned and the Shepherd's pie is thoroughly heated.