Porter Shepherd’s Pie with Colcannon topping

Porter Shepherd’s Pie with Colcannon topping

5 from 1 vote
Course Main Course
Cuisine Irish
Servings 4


  • 1 tbsp rapeseed oil
  • 800 g minced lamb finely chopped
  • 2 onions diced
  • 3 carrots diced
  • 1 leek sliced
  • 2 cloves garlic crushed
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 400 ml porter or stock
  • 200 ml lamb stock or vegetable stock
  • Salt and pepper
  • 500 g Colcannon mash check previous recipe, or use mash potato
  • 2 tbsp butter


  • Preheat the oven to 190C
  • Over high heat, drizzle the oil in a large sauté pan, add the lamb mince and sear for a 4-5 minutes until browned, breaking up any lumps with the back of a wooden spoon. Remove from the heat and pour the coloured mince lamb into a bowl.
  • Place the sauté pan back over high heat. Add the onion, leek, carrot and garlic together with the herb and sauté for 3-4 minutes.
  • Stir in back the minced lamb into the sauté pan and season well with salt and pepper.
  • Add the tomato puree, Worcestershire sauce, porter, stock and bring to a simmer. Cook gently with a lid for another 10-15 minutes until completely tender. Check the seasoning.
  • Meanwhile, warm up the colcannon mash potatoes.
  • Divide the mixture into a large gratin dish and spoon the potatoes onto the top of the meat mixture.
  • Using a fork, smooth the potato topping and add some extra dices of fresh butter with some salt and pepper.
  • Place the dish in the oven to roast for 20-25 minutes until bubbling hot and golden brown. Serve immediately with some crisp green vegetables.


Add some cheddar to the colcannon mash to add extra rich flavours
Keyword ireland, Kevin Dundon, Lamb, mash, pie, potato

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