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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Irish >> Irish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 400 degrees Fahrenheit. | 2. In a large skillet heat oil on medium heat. Add in finely chopped cabbage and carrots, cook till edges start to turn brown. Add in the ground Chuck and ground lamb cook and separate meat until there is no longer any pink. Add in finely chopped onions,the garlic crushed and diced, and the peeled and chopped potatoes. Cook until potatoes are tender. Gently fold the mixture into a mash then add the beef broth and worcestershire sauce. Bring to a boil then cut down to a simmer and add cornstarch. Simmer until mixture is thick. Remove from heat salt and pepper to taste and let cool completely. Take and fill two pie pans with pie crust putting half of the mixture into each pie. Cover mixture with other half of the pie crust. Seal the crust and put three ventilation slits in the top. Bake at 400 degrees for 1 hour or until the crust is golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chuck	1	lb	ground	634.6681	1.4053	95.7896	27.5174
lamb	1	lb	ground	1211.112	0.0	76.5677	97.9322
green cabbage	1/2			-	-	-	-
onion	2			120.0	28.02	3.3	0.3
carrot	2	cups		104.96	24.5248	2.3808	0.6144
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
beef broth	1	cup		16.8	0.096	2.736	0.528
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
pie shell	4	inch		-	-	-	-
garlic clove	2			-	-	-	-
worcestershire sauce	1/4	cup		53.625	13.3788	0.0	0.0
salt pepper				-	-	-	-
red potato	4			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.