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The Best Shepherd’s Pie

Updated February 23, 2016
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This image courtesy of JosephDeLeo.cookstr.com

Several years ago, two prominent West Cork food personalities—writer and TV host Clodagh McKenna and her friend the culinary historian Regina Sexton—got together and decided to come up with the ultimate shepherd’s pie recipe. This was the result.

Serves6

CostModerate

Moderate

Total Timeunder 4 hours

OccasionFamily Get-together

Recipe Coursemain course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Moodblue

Taste and Texturemeaty, rich, savory

Type of Dishcasserole, savory/pot pie

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 onion, minced
  • carrots, minced
  • 1½ pounds/750 g lamb, minced or ground
  • 1 tbsp tomato paste
  • 1 tsp Dijon mustard
  • 1 cup/240 ml hot beef or Lamb Stock or Chicken Stock
  • Salt and pepper
  • 4 cups/850 g freshly made Mashed Potatoes
  • 2 tbsp butter, melted

Instructions

Preheat the oven to 350°F/175°C (Gas Mark 4).

Heat the olive oil in a large skillet over medium heat. Add the onion and carrots and cook for 8 to 10 minutes or until they are soft but not browned.

Raise the heat to high, add the lamb, and cook until well browned. Stir in the tomato paste and mustard, then add the stock. Reduce the heat to low, season to taste with salt and pepper, and simmer for 15 to 20 minutes or until the stock is mostly but not completely evaporated.

Transfer the meat mixture to a round or rectangular ovenproof baking dish. Cover the meat with mashed potatoes, flattening the top with a knife. (Make a wave or crosshatch pattern in the top of the potatoes, if you like.) Brush the top with melted butter, then bake for 50 minutes.

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