Kevin's Shepherd’s Pie
By Kevin Dundon
This dish is a family favourite for a reason. This recipe will make two batches, simply freeze one batch, then defrost overnight and pop in the oven at a later date for a hassle free dinner.
10 people
25 minutes
35 minutes
Ingredients
- 1 - 'A Taste of Irish Spirit' Poitín Marmalade
- 400 ml Beef Stock
- 75 g Butter , plus extra to top the pie
- 4 - Carrots , diced
- 2 - Celery Sticks , finely chopped
- 1 tbsp Dried Thyme
- 6 - Garlic Cloves , crushed
- 1 tbsp Olive Oil
- 3 - Onions , diced
- 800 g SuperValu Lamb Mince , finely chopped
- 1.5 kg SuperValu Rooster Potatoes
- 3 tbsp Tomato Puree
- 1 tbsp Worcestershire Sauce
To Serve:
-
1
bag
Salad Leaves
, optional
Method
- Preheat the oven to 190°C.
- Place the potatoes into a large saucepan of water and bring to the boil. Reduce the heat to a simmer, fit with a tightly fitting lid and continue to cook until the potatoes are softened. Strain the potatoes into a large colander and return to the saucepan with the butter. Mash the potatoes until completely smooth. Check the seasoning and keep aside.
- Meanwhile, over high heat, drizzle the oil in a large sauté pan, add the lamb mince and sear for 4-5 minutes until browned, breaking up any lumps with the back of a wooden spoon.
- Remove from the heat and pour the coloured mince lamb into a bowl.
- Place the sauté pan back over high heat. Add the onion, celery, carrot and garlic together with the dried herb and sauté for 3-4 minutes.
- Stir in back the minced lamb into the sauté pan and season well with salt and pepper.
- Add the tomato puree, Worcestershire sauce and stock and bring to a simmer. Cook gently with a lid for another 10-15 minutes until completely tender. Check the seasoning.
- Divide the mixture into gratin dishes and spoon the potatoes onto the top of the meat mixture.
- Using a fork, smooth the potato topping and add some extra dices of fresh butter with some salt and pepper.
- Place one of the dishes in the oven to cook for 20-25 minutes until bubbling hot and golden brown. Serve immediately with some crisp green vegetables.
- Cover, label and freeze the extra batch for later use. Once needed, defrost overnight in the fridge and place in the oven at 180˚C for 30-35 minutes until piping hot in the centre.
