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Neven’s Shepherd’s Pie

Neven Maguire – Shepherd’s Pie

450g lean minced Irish beef or Lamb

1 onion, chopped

4 carrots, peeled and diced

2 tablespoons Worcester sauce

300ml/ ½ pint beef stock

1 tablespoon tomato puree

1 clove of garlic, crushed (optional)

1 tablespoon chopped parsley

1 teaspoon chopped thyme

2 Slices of Smoked Bacon diced

4oz Fresh Garden Peas (optional)


Cheesy Mash

2lb of floury Potatoes Roosters peeled

1oz butter

100ml milk

2oz grated cheddar cheese



Gently steam the potatoes until tender, mash well making sure no lumps stir in milk ,butter and cheese and season to taste
Meanwhile cook the mince and smoked bacon, onion, diced carrot and garlic in a pan for 10 minutes until the onions are golden and the mince has lost its pink colour. Stir in the Worcester sauce for two minutes. Add stock, tomato puree and thyme. Then cover and simmer for 20 minutes until the mince is cooked through. Finally stir in the parsley and peas and season to taste.
Place cooked mince in an oven proof or Pyrex dish, leave too cool slightly for 20mins, gently spoon potato cheesy mash on top of mince, score top of potato with a fork
Place in oven 180c for approx 20mins until potato is golden brown, serve too all the family and enjoy.

To serve with the shepherd’s pie a big bowl of salad is great and here is a tasty salad dressing

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