Shepherd’s Pie with Colcannon Topping
The Last Food Blog
The Last Food Blog
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 30 mins Cook time
  • 70 mins Total time
  • 1 hour 40 mins A rich and comforting Shepherd's Pie with a Colcannon Topping Author: Michelle Alston Recipe type: Main Cuisine: Irish Serves: 4-6 Ingredients
  • 1 medium onion (180g) finely chopped 1 tbs olive oil 1 clove of garlic, minced ½ a stem of celery, finely chopped 500g lamb mince 2 medium carrots (150G) peeled and sliced 100g frozen peas 1 level tbs plain flour 1 heaped tbs tomato puree 400ml beef stock 4 sprigs of thyme, leaves picked 1 bayleaf (dried) ½ tsp sea salt ½ tsp black pepper FOR THE COLCANNON TOPPING 900g potatoes, I used Maris piper, peeled and cut into quarters 3 scallions (spring onions) sliced 100g green cabbage, about 3 leaves, I used Savoy cabbage, shredded 60ml warm milk 50g butter + more for brushing (optional) ¼ tsp black pepper ¼ sea salt ¼ 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. 3.5.3208



Log in or Register to write a comment.