The Best Shepherd’s Pie
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.
Total Timeunder 4 hours
Recipe Coursemain course
Dietary Considerationegg-free, peanut free, soy free, tree nut free
Taste and Texturemeaty, rich, savory
Type of Dishcasserole, savory/pot pie
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.
2009 Colman Andrews