SHEPHERD'S PIE WITH COLCANNON TOPPINGS
INGREDIENTS
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SHEPHERD'S PIE WITH COLCANNON TOPPINGS
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2 tbsp olive oil
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1 onion, diced
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2 carrots, diced
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200 g peas, frozen
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500 g minced lamb
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1 tbsp tomato purée
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300 ml hot stock (lamb or beef)
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FOR THE COLCANNON TOPPING
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1 kg potatoes, washed
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100 ml milk
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50 g of butter
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1 leek, finely chopped
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1/4 teaspoon of freshly grated nutmeg
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salt and freshly ground black pepper
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