Shepherd's Pie with Colcannon Topping - www.thelastfoodblog.com
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Shepherd's Pie with Colcannon Topping

A rich and comforting Shepherd's Pie with a Colcannon Topping
Course Main
Cuisine Irish
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings 4 -6
Author Michelle Alston

Ingredients

  • 1 medium onion (180g) finely chopped
  • 1 tbs olive oil
  • 1 clove of garlic , minced
  • 1/2 a stem of celery , finely chopped
  • 500 g lamb mince
  • 2 medium carrots (150G) peeled and sliced
  • 100 g frozen peas
  • 1 level tbs plain flour
  • 1 heaped tbs tomato puree
  • 400 ml beef stock
  • 4 sprigs of thyme , leaves picked
  • 1 bayleaf (dried)
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • FOR THE COLCANNON TOPPING
  • 900 g potatoes , I used Maris piper, peeled and cut into quarters
  • 3 scallions (spring onions) sliced
  • 100 g green cabbage , about 3 leaves, I used Savoy cabbage, shredded
  • 60 ml warm milk
  • 50 g butter + more for brushing (optional)
  • 1/4 tsp black pepper
  • 1/4 sea salt
  • 1/4 grated nutmeg
  • Chopped curly parsley for garnishing (optional)

Instructions

  • 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.