When we asked the wonderful folks from Branson’s Dublin’s Irish Tenors and The Celtic Ladies if the cast had a favorite recipe from home we could share. They offered this recipe for a hearty Cottage Pie/Shepherd’s Pie for our visitors. It’s very easy to make and a perfect recipe to feed the entire family.
| Prep Time | 30 minutes |
| Cook Time | 1 hour |
| Servings |
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Ingredients
- 3 tbsp olive oil
- 2 3/4 lbs beef mince (can substitute lamb)
- 2 medium onions, chopped
- 3 carrots, chopped
- 2 cloves garlic, finely chopped
- 3 tbsp flour
- 1 tbsp tomato paste
- 30 oz beef stock
- 4 tbsp worcestershire
- 2 bay leaves
For the mash
- 4 lbs potatoes, chopped
- 8 oz milk
- 1 1/2 tbs butter
- 1 cup sharp cheddar cheese
- grated nutmeg
Ingredients
For the mash
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Instructions
- Heat 1 tbsp oil in a large pan fry the mince until browned. Set aside.
- Add remaining oil to the pan, add the vegetables and cook on low heat until soft, about 20 minutes.
- Add the garlic, flour and tomato paste, increase heat and cook for 5 minutes then return mince to the pan.
- Add the stock, worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 45 minutes. The gravy should be thick and coating the mince.
- Season well and discard bay leaves.
Make the mash
- Cover the potatoes in cold salted water, bring to a boil and simmer until tender.
- Drain well then allow to steam dry for a few minutes.
- Mash well with milk, butter and 3/4 of the cheese, then season with nutmeg, salt and pepper.
Finishing the pie
- Spoon meat into 2 oven proof dishes.
- Pipe on the mash to cover and sprinkle on remaining cheese.
- Heat oven to 425° and cook for 30 minutes or until top is golden.
