Shepherd's Pie with Colcannon Topping
A rich and comforting Shepherd's Pie with a Colcannon Topping
(180g) finely chopped
a stem of celery
, finely chopped
(150G) peeled and sliced
level tbs plain flour
heaped tbs tomato puree
sprigs of thyme
, leaves picked
FOR THE COLCANNON TOPPING
, I used Maris piper, peeled and cut into quarters
(spring onions) sliced
, about 3 leaves, I used Savoy cabbage, shredded
butter + more for brushing
Chopped curly parsley for garnishing
Heat the oil in a large heavy based saute pan, add the onion and cook over a medium heat for about 10 minutes. Add the celery and garlic and cook for another 5 minutes.
Add the mince to the pan and break it up with a wooden spoon, cook until the mince is browned. Then stir in the flour and and tomato puree, cook for a further 2 minutes.
Pour the stock into the pan, add the carrots, thyme and seasoning, leave to simmer over a medium heat for 30 minutes, stirring occasionally.
Meanwhile cook the potatoes and preheat the oven to 180 degrees C. I use a fan assisted, electric oven please adjust according to your oven.
Mash the cooked potatoes, add the warmed milk, butter, nutmeg, salt and pepper and stir well with a wooden spoon, you should have a smooth creamy mash.
Stir the cabbage and scallions into the mash.
Remove the bay leaf from the mince mixture, stir in the frozen peas then transfer the mince to an oven proof dish, top with the colcannon mash, brush a little melted butter if using.
Place the pie on the middle shelf of the oven and bake for about 30 minutes, until the top is golden brown and the liquid is bubbling.
Serve immediately with a sprinkle of chopped parsley.