Almost every pub in Ireland has a version of this pie. It is truly “pub grub” and can be made with beef or lamb. I even make it with bison.

• 2 cups Potatoes, peeled and sliced
• 1 cup Parsnips, peeled and sliced
• Sea Salt and Pepper to taste
• 3 tablespoons unsalted Butter
• 2 tablespoons fresh Parsley, chopped
• 1/4 cup Half & Half
• 2 tablespoons Extra Virgin Olive Oil (EVOO)
• 1 cup Onion, minced
• 2 pounds ground Beef, Bison or Lamb (your choice)
• 3 tablespoons All Purpose Flour or Wondra
• 1 teaspoon dried Thyme
• 1/2 teaspoon dried Sage
• 3/4 to 1 cup Beef Stock

Bring the water to a boil and add potatoes and parsnips. Reduce heat and cook until potatoes and parsnips are fork tender about 15 minutes. Remove from heat and drain. Mash potatoes and parsnips in a stand blender or process through a ricer or food mill. Add salt and pepper to taste, 2 tablespoons of butter, 1 tablespoon of parsley and the Half & Half. Mix together with a spoon and set aside.

Heat the EVOO in saute pan over medium high heat. Add onions and saute until tender but not browned about 4 minutes. Add meat and cook. Stir occasionally and be certain to break up large lumps of meat. Cook until all meat is browned. Drain off any fat. Return meat mixture to skillet

Preheat oven to 350 F.

Stir flour into the meat and cook until flour is golden brown about 2 minutes. Stir in thyme, sage, salt and pepper to taste, rest of parsley. Cook about 3 minutes, then stir in broth. Stir and cook until the meat mixture has thicken like a gravy about 4 minutes. Pour the meat mixture into a 9″ deep dish pie pan. Melt the remaining butter. Spread the mash mixture over the meat mixture. If you have one you can use a pastry piping bag to pipe the mash mixture. I just use a silicone spatula. Drizzle the melted butter over top of the mash.

Bake until the mash is golden brown about 35 minutes.