Looking for the ultimate Irish comfort food this weekend, then you should try JB Dubios tasty shepherds pie recipe.
"This recipe from our Head Chef at GROW HQ (JB Dubois) is one of the main courses from the EAT Together programme. In the olden days, meat pies were done with leftover stew and not with mince. The reheated stew was then topped with pastry or with mash potato (more traditional in Ireland). The diced lamb gives this a fantastic texture, and it’s full of in-season vegetables – garlic, carrots, parsnips and onions." – Michael Kelly
- 500g/1.1lb diced lamb
- 4 large tomatoes or 1 small tin of chopped tomatoes
- 2 garlic cloves
- 2 medium carrots
- 1 parsnip
- 1 large onion
- Chopped rosemary leaves
- 200ml/6.7fl oz good homemade chicken stock (made from the leftover bones of a roast chicken)
- Pinch of salt
- 1 tablespoon cooking oil
- 700g/1.5lb nice buttery mash potato to cover the top
- Fry off the diced lamb with a little cooking oil in a wide stockpot for 5 to 6 minutes until golden brown.
- Peel and slice the vegetables. Add the vegetables to the meat and fry off for 3 to 4 minutes.
- Add the chopped garlic, rosemary and salt. Add the chopped tomatoes and the chicken stock and simmer on low heat for 2 to 3 hours until the meat starts to become flaky.
- Pour the lamb stew into a pie dish, cover with mash potato and bake at 150 degrees C for 45 minutes.