Shepherd’s Pie

Name: Shepherd’s Pie
Cuisine: Irish
Ingredients: 1 tbsp rapeseed oil; 450 g (1 lb) lean minced 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 (½ pint) chicken stock or beef stock; 300 ml (½ pint) chicken stock or beef stock; 1 tbsp tomato purée; 1 tsp chopped fresh thyme; 100 g (4 oz) frozen garden peas, thawed; 1 tbsp chopped fresh flat-leaf parsley; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; buttered peas, to serve; 900 g (2 lb) floury potatoes, cut into cubes; 50 g (2 oz) mature Cheddar cheese, grated; 25 g (1 oz) butter; 100 ml (3 ½ fl oz) warm milk

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Nation's Favourite Food

By Neven Maguire

Published 2013

About

This recipe can be prepared a day in advance or made up and frozen until needed. It also works very well with minced beef, although my personal favourite is with lamb.

Ingredients

1 tbsp rapeseed oil
450 g (1 lb) lean minced lamb

Europe
Ireland
Pie
Gluten-free

Method

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.

Stir the Worcestershire sauce into the vegetables, then add t

Ingredients

Method

Photos