Feeds: 6 adults
Prep Time: 10 Minutes
Cooking Time: 30 -45 minutes
Shepherd’s pie is one of my all time favourite dishes to eat and to cook. There are many variations of this dish. I make it with minced beef. I love the fact that you only need to wash up one saucepan, one casserole dish and a frying pan - so that's a big win/win for me.
My love for this dish started in Waterford, where the majority of my cousins live. Waterford was my home for a couple of months when I was 18 years old. At this time, Teresa, wife to my cousin John Joe cooked shepherd’s pie one day at my Auntie Melda’s (Imelda) house. I fell in love with this comforting and wholesome dish from the first mouthful. Over the years it has provided a nutritious meal for my family that is good in any season.
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Ingredients
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Method
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Local Suppliers
Serves 6
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1 finely chopped onion
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1 cloves of crushed garlic
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3 tblsp olive oil
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1 tin chopped tomatoes.
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1 tin of mixed beans (drained and rinsed).
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2 medium carrot (finely cubed)
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1 cubed pepper ( yellow or red they are sweeter in my opinion than green)
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700g good quality minced lamb (or beef if preferred).
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Pinch of salt & freshly ground black pepper
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1 beef stock cube.
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Pinch of oregano & parsley.
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Handful of grated cheese
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4 large potatoes, peeled, washed and quartered.
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½ cup of boiled milk
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Knob of butter
Let your smile change the world,
Tracey
- Finely chop onion and crush garlic.
- Cube the carrot and pepper.
- Heat olive oil in a large frying pan or saucepan. Add in onion, garlic, salt and black pepper - cook on low heat for 5 minutes.
- Add in mince & continue to cook and stir for a further 10 minutes.
- Boil water in a saucepan, add potatoes. Cook for 15 minutes until potatoes are soft. Drain water off, taking great care not to get a burn from steam. (if you do rub the skin with lemon juice, I learned that trick working at a chip shop) Mash the potatoes with hot milk ,butter, salt & pepper to taste.
- Returning to the mince - add in carrot, peppers, tomatoes, beans, stock cube and herbs. Reduce heat and continue to stir. Cook for a further 15 minutes with the lid on.
- Place the meat mixture in a casserole dish and place mash potato on top, score with a fork to make wavy lines for some crunchy texture and sprinkle with your favourite grated cheese. Place under the grill for 5 minutes until golden brown.
- Serve with garden peas.
- Minced Lamb from Joey Kavanaghs Butchers, Main Street, Scarriff, Co. Clare.
- Carrots & Potatoes from Teds Fruit & Veg, Main Street, Scarriff, Co. Clare.