Gary O'Hanalon's shepherd's pie: Today

Ingredients

Serves: 6-8

• Drizzle of vegetable oil
• 1kg beef mince (or Lamb)
• 2 small white onions, diced
• 3 carrots- peeled, diced and par-boiled until cooked through.
• 100g frozen peas
• 6tsp worchestershire sauce
• 200-250ml thick gravy
• Mashed Potato
• 6-8 rooster potatoes peeled and cut into chunks
• 100-150ml cream
• 75g butter
• Salt & white pepper to season

Method

1. Pre-heat your oven to 190C.

2. Cover the potatoes with cold water.

3. Bring to the boil and simmer for 20-25 mins until cooked through.

4. Drain and put back on the heat to steam or dry.

5. Pass through a potato ricer then season with salt and pepper.

6. Add in all the butter then the cream bit by bit until you’ve the desired consistency. Set aside.

For the shepherd's pie:

1. Heat a heavy based pot, add a drizzle of oil then add the mince and season well.

2. Brown the mince then add in the onion and carrot and season well.

3. When the onion has softened add in the worchestershire sauce, mixing well.

4. Now add in the gravy, but bit by bit until you’ve the right consistency.

5. Now add in the peas and mix well.

6. Spoon the mixture into a casserole dish and top with an even layer of mashed potato.

7. Bake until golden crust forms, approx. 15 mins.

8. Serve with brown sauce