Midweek Shepherd's Pie with Champ Mash
Donal's Notes
Ultimate Irish comfort food made extra special topped with a creamy potato champ mash. Champ is a traditional way of serving mashed potato from the North of Ireland using spring onions to give it an extra slap of flavour.
Chopping board
Chopping knife
Casserole dish
Wooden spoon
Measuring jug
Saucepan
Colander
Potato masher
Ovenproof baking dish
Spoon
Instructions
1
Do the veg prep for the mince first. Finely chop the onion, peel and finely chop the carrots, and finely slice the garlic.
2
Heat the olive olive oil in a casserole over a medium heat. Add the onion and carrots and fry for 5 minutes with some salt and pepper until they’re soft. Add the garlic and thyme and cook for another minute.
3
Push the veg over to one side of the casserole and turn the heat up to high. Add the lamb mince in clumps and fry until evenly browned, breaking it up with a wooden spoon as you go.
4
Stir in the chicken stock, tomato purée, Worcestershire sauce and tomato ketchup until well combined. Leave to simmer with the lid on for 30 minutes until the lamb is tender and the sauce is thickened.
5
While the lamb is cooking away, make the mash. Peel and cut the potatoes into large chunks.
6
Put the potatoes into a pot of cold, salted water, bring to the boil and allow to simmer for 15 minutes until tender. Drain and tip back into the pot over a low heat.
7
Allow them to stream and dry then add the butter, double cream and egg yolk.Use a potato masher to mash the potatoes until smooth and creamy.
8
Thinly slice the spring onions.
9
Stir the spring onions through the mash and season to taste.
10
Preheat the oven to 180C / 160C fan. Once the lamb is tender, transfer the meat to an ovenproof baking dish, removing any thyme stalks, and top with the champ mash. Use the back of a spoon to make the top nice and textured.
11
Bake in the oven for 25-30 minutes until the top is golden and the sauce is bubbling up around the edges
