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Red wine and bacon shepherd's pies with colcannon
Red wine and bacon shepherd's pies with colcannon
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Prep Time:
30 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Indulge in the timeless comfort of a classic Shepherd's Pie, perfect for family dinners.
Ingredients:
  • 4g packet dried porcini mushrooms, (see note) crumbled
  • 18.20 gm olive oil
  • 4 rashers rindless bacon, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 700g minced lamb
  • 40.00 ml plain flour
  • 400g can Italian chopped tomatoes
  • 44.40 gm tomato paste
  • 250ml (1 cup) red wine
  • 48.80 gm Worcestershire sauce
  • 100g butter, chopped
  • 500g (about 1/2 small) savoy cabbage, cored, cut into 1cm pieces
  • 3 spring onions, trimmed, thinly sliced
  • 1.4kg sebago potatoes, peeled
  • 250ml (1 cup) pouring cream
  • 50g grated parmesan
Instructions:
  • Begin by rehydrating mushrooms in 125ml (1/2 cup) hot water and then drain them. Heat oil in a large casserole over medium heat. Add bacon and cook for 5 minutes until it starts to brown. Mix in onions, carrots, and 1 1/2 teaspoons of salt, and cook, stirring occasionally, for 8 minutes until carrots are nearly soft. Introduce garlic and mushrooms, and cook for 1 minute until aromatic. Add mince and cook for 3 minutes until browned. Stir in flour, tomatoes, tomato paste, wine, and Worcestershire sauce. Partially cover with a lid and simmer gently over low-medium heat for 30 minutes until the sauce thickens, stirring occasionally. Season with pepper to taste.
  • In a frying pan over medium heat, melt 40g of butter until sizzling. Add cabbage and onions, stirring for 5 minutes until the cabbage is tender. Season with salt and pepper, then set aside your flavorful colcannon.
  • Boil potatoes until tender, drain. Add butter, cream, and parmesan to the pan and simmer. Press potatoes using a potato ricer or mash with a potato masher. Stir in cabbage mixture. Season colcannon with salt and pepper.
  • Preheat oven to 200C. Divide the mince mixture evenly into 6 x 500ml ovenproof dishes or one 3L ovenproof dish. Top with colcannon and bake for 30 minutes or until golden on top.

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