Paul Flynn, chef and owner of The Tannery Restaurant, Dungarvan, Co. Waterford is renowned for cooking modern Irish food. Paul’s dishes are known and loved ...
2 onions (peeled and diced)
2 large carrots (peeled and diced)
2 tblsp olive oil
50 g butter
500 g minced lamb or beef
1 tblsp tomato puree
1 tblsp ketchup
2 tblsp worcestershire sauce
1 l beef or chicken stock
500 -600g potatoes (peeled and cut into chunks)
120 ml milk
150 g butter
handful shredded cabbage
for the roasted vegetables:
2 medium sized carrots
2 medium sized parsnips
2 tblsp honey
tablespoon olive oil
salt and pepper
Sauté the onions and carrots with the olive oil and butter, until just starting to colour.
Add the thyme and beef. Turn up the heat and brown the beef. Add in remaining ingredients up until the stock (see above).
Cook for 20 minutes until the liquid has reduced. Season and allow to cool down. Transfer to an oven-proof dish.
Cook the potatoes and milk until tender. Mash with 100g of the butter and set aside. Sauté the shredded cabbage in the remaining butter for 3 minutes until just barely tender. Add to the potatoes.
Top the meat mixture and spread the potatoes on top. Cook in an oven (190°C) until the topping is golden brown. Allow to rest for 10 minutes before serving.
For the Roasted Vegetables: Chop root vegetables into even-sized chunks. Toss in olive oil. Put into 180°C oven for 15 minutes. Remove, add honey, salt and pepper and put back in for 10 minutes. Place on top of the Shepherd's Pie.