Shepherd’s Pie

Recipe by Chef Neven Maguire.

• Difficulty: Medium
• Category: Mains

Ingredients

• 1 tbsp Donegal Rapeseed Oil
• 450 g minced beef/lamb
• 2 smoked bacon rashers (rind removed and diced)
• 4 carrots (diced)
• 1 onion (chopped)
• 1 garlic clove (crushed)
• 2 tbsp Worcestershire sauce
• 300 ml beef stock
• 1 tbsp tomato puree
• 1 tsp fresh thyme (chopped)
• 100 g frozen peas (thawed)
• 1 tbsp parsley
• sea salt and freshly ground black pepper
• buttered peas (to serve)

Cheesy Mash:

• 900 g floury potatoes (cut into cubes)
• 50 g mature cheddar cheese (grated)
• 25 g butter
• 100 ml warm milk

Instructions

1. Heat a large saucepan and add the oil. Tip in the mince and smoked bacon and sauté for about 5 minutes, until browned all over, breaking up any lumps with a wooden spoon. Remove from the pan with a slotted spoon and set aside. Add in the carrots, onion and garlic and cook for 4–5 minutes, until just starting to change colour.
2. Stir the Worcestershire sauce into the vegetables, then add the stock, tomato purée and thyme along with the sautéed minced lamb. Mix well to combine, then cover and simmer for 20 minutes, until the mince is completely tender and cooked through. Finally, stir in the peas and parsley and season to taste. Place the cooked mince into an ovenproof dish and leave to cool slightly for about 20 minutes.
3. Preheat the oven to 180°C (350°F/gas mark 4).
4. To make the cheesy mash, gently steam the potatoes until tender. Mash well, making sure there are no lumps. Beat in the cheese, butter and milk and season to taste. Gently spoon the cheesy mash on top of the mince, spreading it with a fork in an even manner. Cook in the oven for 30–40 minutes, until the cheesy mash is golden brown.
5. To serve, place the shepherd’s pie straight on the table with a separate bowl of buttered peas and allow everyone to help themselves.