Shepherds Pie Recipe

Delighted with the response to our Shepherds Pie Recipe from Hill of Tara Wines across the water

"Frankly, I judge an Irish pub on its Shepherd's Pie. I have had my fair share of the hearty dish and this one absolutely blew my socks off."...

"Bottom line, The Strand Cahore is the most enchanting, regal restaurant on a bluff overlooking the Atlantic Ocean on the planet. If you’re in Ireland,you MUST go visit them and enjoy Wexford’s shoreline. It’s beautiful, and approximately an hour and half south of Dublin.

Aileen was kind enough to share The Strand Cahore Shepherd's Pie recipe.
Frankly, I judge an Irish pub on its Shepherd's Pie. I have had my fair share of the hearty dish and this one absolutely blew my socks off. 100 Point Shepherd's Pie Directions Below: Slainté!

And if you want to see the recipe in action check out our Hill of Tara Instagram: Instagram/HillofTaraWines/"

INGREDIENTS
Pie:
450g Ring of Kerry Lamb Mince
2 medium onions peeled and chopped into small pieces
75g carrot, peeled, chopped into very small cubes
1 pinch freshly milled pepper and maldon salt
1/2 level teaspoon ground cinnamon
1 teaspoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 level tablespoon plain cream flour
Topping:
50g mature grated Wexford cheddar
900g rooster potatoes
50g KerryGold Butter
1 pinch freshly milled pepper & maldon salt

METHOD
Step 1:
Over a medium heat, gently heat olive oil in a large frying pan
Add chopped onions into the hot oil until slightly browned for
approximately 5 minutes
Add chopped carrots and cook for 5 minutes
Remove vegetables to a glass dish and put them to the side
Turn the heat up on your pan and brown the lamb mince until nicely
browned
Season the mince with your milled pepper and salt
Add the cooked vegetables, cinnamon, thyme and parsley
Step 2
Now stir in your cream flour which will absorb the juices from the lamb
mince
Gradually add your lamb stock the the lamb mince and vegetable mixture
Finally stir in the tomato purée and turn the heat down low
Put a lid on the pan and gently cook for 30 minutes
Step 3
While you are waiting for your meat to cook make the topping
Peel the potatoes and cut into small cubes approx 1 inch by 1 inch
Add to a steemer (a pot of boiling water with a steam colander on top for
the potatoes)
Steam until soft and add to a clean pot with the kerry gold
Using a moulis or electric potato whisk
Once your beautifully puréed potatoes cool a little, add them to a piping
bag
You can use a flower nozzle or cut your own nozzle at the end
Step 4
Add your mince mixture to a pre-buttered casserole dish
Now pipe your potatoes on top in any decorative fashion you wish
Sprinkle over the mature cheddar and finish with freshly cracked pepper
Place in a pre-heated oven for 25 minutes or until your potatoes are
golden brown
Serve with the 2016 Mound of Hostages "Moonridge Vineyard"
Cabernet Sauvignon