Porter Shepherd’s Pie with Colcannon topping
- 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