JP McMahon’s mother’s shepherd’s pie. Photograph: Anita Murphy and Zania Koppe of Ginger and Sage Photography
- Serves: 4
- Cooking Time: 95 mins
- Course: Main Course
- Cuisine: Irish
- 1 tbsp rapeseed oil
- 1 onion, chopped
- 4 cloves garlic, very finely chopped
- 1 kg lamb mince
- 2 tsp chopped thyme
- 2 tsp chopped rosemary
- 2 bay leaves
- 500 mls lamb (or vegetable) stock
- 200g peas, fresh or frozen
- sea salt
- For the mashed potato topping:
- 750g (7 medium) potatoes, peeled
- 100ml milk
- 100g butter
1 For the lamb, heat the oil in a large sauté pan over a medium heat and fry the onion and the garlic for about 5 minutes until the onion is soft and translucent.
2 Add the lamb and herbs and fry for about 5 minutes until the meat is nicely coloured. Add the stock, bring to the boil, then reduce the heat and simmer for about 40 minutes until most of the liquid has evaporated.
3 Meanwhile, preheat the oven to 180 degrees.
4 Make the mashed potato topping. Put the potatoes into a large pan of salted water, bring to the boil and simmer for about 20 minutes until tender. Strain and mash with the milk and butter. Season to taste with salt.
5 Pour the lamb mixture into an ovenproof dish. Mix in the peas. Pipe or scoop the mashed potato on top of the lamb, covering it completely. Bake in the preheated oven for 25 minutes until the topping is a golden colour.