Ingredients
650
mg of lean minced beef (2.5 cups)
300
ml of carrots (1 cup)
300
ml of sliced baby Bella mushrooms (1 cup)
700
ml of mashed potatoes (2.5 - 3 cups)
2-3
Tblspns of Kerrygold Butter
150
ml of grated Kerrygold Dubliner Cheddar Cheese
Salt & Pepper to season (Mortons & Black Peppercorns)
Coleman's Shepherds Pie Sauce Sachet or Bisto Gravy Granules
300
ml of water for the sauce
Splash of red wine (recommend Murphy's Goode Red Blend)
Directions
2.
Cook the diced union in olive oil until translucent
3.
Add the mushrooms and beef and brown the meat
4.
Season with salt & pepper
5.
Drain off excess fat/ juice into a cup / throw away when cool
6.
Add a splash of red wine and let simmer
7.
Cook the carrots, peas and potatoes separately (you can use steam in the bag peas and carrots and pre made mash potatoes to expedite)
8.
If you make potatoes from scratch you can choose to keep some skin on the potatoes for a heartier top of your pie (I would use some red skin potatoes for this). If making a fall dish you can add sweet potatoes for color and seasonal taste. For this I would add a pinch of cinnamon and brown sugar.
9.
Add the Coleman's sauce or bisto granules to the cup of water and mix
10.
Add this sauce to your meat, onions & mushrooms
11.
Add the diced cooked carrots and cooked peas to the meat also
12.
Add another splash of red wine
14.
Add the meat and veg to an oven proof casserole dish
15.
Spoon on the mashed potatoes on top of the meat and veg, creating the top of the pie (about 1 centimeter thick)
16.
Season the top with salt & pepper
17.
Put in the middle tray of the oven to finish cooking
18.
Check and add grated cheese to the top, set back in the oven for this to melt
19.
Serve with either a light side salad, on its own or seasonal vegetables
20.
I like to serve with my caprese salad with olives and manchego on the side
By
Ciara Jamie
