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Homemade Cottage Pie with Cheesy Mash with Kevin Dundon

Monday, 7 September 2009

Its Spend Clever Live Better month on RTE Today and for the next few weeks Kevin as been given the mammoth challenge to create a weeks shopping list for a family of four for under €100. He has also created the menu for the breakfast, lunch and dinner for the 7 days.

Every Monday he will cook up one of the recipes from the weekly meal planning list in hit one. These lists will be up on the website for the whole month of January so the viewers can log on and view them.

But that's not all we're challenging Kev to this week.
We are giving you, our viewers, the chance to tweet, text or email in 4 ingredients that you have in their cupboard or fridge. In return, Kevin will be selecting one viewers list of ingredients and use those ingredients to prepare a dish. It's last minute and we even have someone in the local supermarket to stand by and buy the ingredients, bring them back to the kitchen in time for Kevin to cook it on air!!!

Kevin Dundon Proprietor of Dunbrody House
Kevin Dundon is the Chef/Proprietor of Dunbrody Country House Hotel & Restaurant, located in Ireland's sunny South East. Dunbrody was established in 1997 by Kevin and his wife Catherine and has very quickly become a must-see for all foodies. It is now considered to be one of Ireland's Premier Hotels & Restaurant. Kevin's runs a cookery school at the hotel as well which already recognised as one of the most respected in the country.

Dunbrody is a member of Small Luxury Hotels of The World and Ireland's Blue Book. The hotel has won numerous awards including Restaurant of the Year 2004, 2005 & 2006, Chef of the Year in the Food and Wine awards 2004, 2005 & 2006, Andrew Harper's Grand Award 2001 for the best Hideaways in the World, Irish Bacon Dish of the Year 2000, Country House of the Year 2001 (Georgina Campbell's Hotel Guide) , Country House of the Year 2001 (National News Paper) Evening Herard RAC Gold Ribbon Award & Three Dining Awards and Red Chateau for the Michelin Guide, to name just a few.

Kevin started his career in Dublin, Ireland in a restaurant called The Old Schoolhouse and continued his studies at Dublin College of Catering where he graduated in 1986. He received a scholarship to work in Switzerland and worked in Zurich in a well known restaurant called La Mère Catherine.

From there, Kevin took a position on Wind Star Sails cruise ship on its maiden voyage from Le Havre, France to the Caribbean. His next position was as Sous-Chef in Fairmont Hotels & Resorts Canada where he represented Canada in culinary competitions in the US, Luxembourg and the culinary Olympics. Kevin also completed his Master's Degree in Canada and received honours in Chef de Cuisine in 1992.

Kevin has cooked for many well-known celebrities during his career including the Her Majesty, the Queen, President Bush and Bono. In 1994, Kevin was head-hunted back to Ireland as the Executive Head Chef of the Shelbourne Hotel in Dublin, widely recognised as one of the most prestigious Chef appointments in Ireland.

Over the past few years Kevin has steadily built his media profile and has appeared on numerous TV channels including ESPN Cable, CBC (Live) Canada, RTE (Live) Ireland and No Frontiers Travel Show. In autumn 2002 Kevin featured as Expert Chef on Ask Anna Series by Stopwatch TV for RTE. He is also a regular on Irish radio.

More recently he appeared on the NBC Today show live on St. Patrick's Day while in New York, representing the Face of Irish Food. During summer 2002 Kevin and Dunbrody Cookery School were the main feature for Hip Productions travel series 'Hip World', broadcast in April 2003 on the US Travel Channel. In addition to this Kevin has made a series of appearances at UKTV Food's Great Food Live, BBC 1's Saturday Kitchen and The Today Programme.

In 2003 Kevin was contracted by MGM Grand in Las Vegas to be the Signature Chef in their Irish pub/restaurant, The Nine Fine Irishmen, which has since been the recipient of numerous excellent reviews and awards. In 2004, Kevin filmed no less than 12 VTs for BBC Good Food Live. 2005 was a very successful year for Kevin whose media profile soared with his role as resident chef of RTE's hugely popular The Afternoon Show every week
In addition to this, Kevin has also regularly appeared regularly on TV in Nevada, US to promote the restaurant. He has also made appearances on Sara's Secret Food Network and Dinner and a Movie.TSB This year , Kevin has filmed a one hour documentary for an NBC prime time show.

Though Kevin's media profile continues to flourish, he still remains passionate about his role as a Chef and is Chef/Patron of an Irish Gastro Pub in Disneyland, Orlando called Raglan Road Irish Pub and Restaurant. A second gastro-pub is opening in Disney, California in 2007.

His first book, Full on Irish, was published by Epicure Press in 2005. Kevin's writing extends to journalism as well and he has written for BBC Good Food Magazine and Delicious among others.
Kevin and Catherine have three Children; Emily, Sophie and Tom. Most recently Kevin was seen on the hit culinary series-Guerrilla gourmet with a host of other famous Irish Chefs.
Kevin has a regular column with the Irish Independent Newspapers where he imparts all of his culinary tips.

Beef Mince €3.00
Roast Beef €6.39
Loin of Bacon €5.99
Whole Chicken €4.49
Black Pudding €0.98
16 Sausages €2.65
Streaky Rashers €1.99
Lamb Steaks €4.00

Total: €28.49


Potatoes €3.49
Mushrooms €0.89
Tomatoes €1.79
Onions €1.59
Stew Mix €2.99 (Onions, Carrots, Parsnips, and Turnips)
Chillis-mixed €0.45
Cauliflower €1.39
Frozen Peas €1.50
Mixed Peppers (6) €3.98
Garlic €0.51
Ginger €0.70
Cabbage €1.29
Celery €0.89
Lettuce €0.70
½ cucumber €0.50
1 small head broccoli €0.75

Total: €21.42

Fruit Snacks:

Pears (8) €1.73
Apples (12) €1.33
Oranges (12) €1.99
Blueberries €1.99
3 lemons €1.00

Total €8.04

Breakfast Items:

Bread (3) €3.60
Porridge €2.06
Corn Flakes €1.63
Milk (4l) €2.98
Butter (1lb) €1.84
Sugar €0.85
Eggs (18) €3.93
Grated Cheese €2.35
Bread Rolls €1.00
Cream €1.76

Total: €22.00

Dried Goods:

Naan Bread €0.89
Tin Tomatoes (1) €0.45
Rice (1kg) €1.19
Dried Pasta Shells €0.57
Fresh Breadcrumbs €1.49
Red Lentils €1.50
Coconut Milk €1.13
Pearl Rice €1.16
Noodles €1.53
Tortilla Wraps €1.40
Plain Flour €1.25
Mayonnaise €2.05
Raspberry Jam €1.15
Soy Sauce €1.79
Honey €0.99

Total €19.05

Total Cost of Shopping: €99.00

Weekly Menu

Porridge, Tea & Toast
Pasta Salad with Mediterranean Vegetables
Bangers & Mash with Onion Gravy & Pea Puree

Cornflakes, Tea & Toast
Cheese & Tomato Baguettes
Homemade Cottage Pie with Cheesy Mash

Porridge, Tea & Toast
Egg Mayonnaise
Honey Glazed Loin of Bacon with Cabbage, Wholegrain Mustard Mash

Cornflakes, Tea & Toast
Ham Sandwiches
Mild Lamb Curry with Naan Bread & Braised Rice

Porridge, Tea & Toast
Tortilla Wraps filled with Salad
Vegetarian Stir-fry with Buttered Noodles

Blueberry Pancakes, Tea & Toast
Red Lentil & Vegetable Soup
Stuffed Chicken, Roasted Root Vegetables & Potato Wedges

Grilled Bacon, Sausage, Black Pudding & Tomato with Scrambled Egg, Tea & Toast
Roast Beef with Yorkshire Pudding, Cauliflower & Roasted Potato
Creamed Rice Pudding
Cheese & Onion Omelette


Homemade Cottage Pie with Cheesy Mash

For those who like to be a day ahead with their dinner options this is the idea dish as it can be very easily prepared ahead and in fact tastes better if it is.

. 450 g/1 lb potatoes, well scrubbed
. 1 tbsp olive oil
. 1 small onion, finely chopped
. 2 sticks celery, finely chopped
. 1 small carrot, finely chopped
. 1 garlic clove, crushed
. 600g/1 ½ lb minced beef
. 1 tbsp tomato puree
. ½ glass red wine (optional) or 50ml beef stock
. 3 tbsp milk
. 25 g/1 oz butter
. salt and freshly ground black pepper
. fresh thyme leaves, to garnish

Cover the potatoes with cold water in a pan and add a pinch of salt. Bring to the boil, then simmer for 15-20 minutes or until completely tender when pierced with the tip of a sharp knife. Drain in a colander and peel the potatoes while they are still hot.

Meanwhile, heat the olive oil in a pan. Add the onion, celery, carrot and garlic and sauté for 3-4 minutes until just beginning to soften but not colour. Stir the mince into the pan and cook for 2-3 minutes until browned, breaking up any lumps with the back of a wooden spoon. Stir in the tomato puree and red wine/stock and cook gently for another 10 minutes until completely tender. Season to taste and keep warm or reheat as needed.
Transfer the beef to an ovenproof casserole dish.

Push the cooked peeled potatoes through a potato ricer or sieve using a spatula. Quickly heat the milk in a pan. Beat the butter into the warm mashed potato and then add enough milk to make a smooth puree. Season to taste.

Preheat the oven to 190C/375F/Gas Mark 5.
Pipe or spoon the potatoes onto the top of the meat mixture.
Sprinkle with approximately 2oz/50g grated cheese and bake in the oven for approximately 12-15 minutes or until the potato topping has become golden brown and the meat mixture is really hot on the underneath.

Dinner Dilema's

Smoked cod with pasta

. Large red pepper chopped
. Large green pepper chopped
. 8 large Mushrooms chopped
. 1/2 onion chopped
. 80 mls cream
. 2 smoked haddock pieces
. Salt and pepper
. Olive oil for frying


1. Put your pasta on the boil for 12 minutes
2. Pan fry fish for 3 minutes on each side
3. In frying pan, fry mushrooms, onions and peppers in some olive oil
4. When vegetables are soft, add 80 mls cream and reduce by half
5. Strain pasta and add to vegetables and cream. Toss and season with pepper and salt.
6. Place fish on top