Irish Shepherd’s Pie


  • 1kg potatoes, peeled and cubed
  • ¾ cup milk
  • 6 tbsp butter
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 tbsp olive oil
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • Seasoning
  • 500g ground beef or lamb
  • 500g ground sage sausage
  • 4 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 2 cups beef broth
  • ¾ cup frozen peas


  1. Set EGG for direct cooking at 177°C.
  2. Cook the potatoes in salted water until tender.
  3. Drain potatoes and set aside.
  4. In the same saucepan, heat milk, butter and seasoning and stir until butter is melted.
  5. Pour milk mixture into the bowl with the potatoes and mash until smooth. Set aside.
  6. Return the cleaned saucepan onto the grid and add olive oil. Heat until almost smoking.
  7. Add onions and carrots and cook for 8 – 10 minutes until veggies are softened but not browned, stirring occassionaly.
  8. Add meat and seasoning and cook until no longer pink.
  9. Add tomato paste and Worcestershire sauce and cook for 1 minute.
  10. Stir in broth and bring to a boil. Cook 7 – 8 minutes or until nearly evaporated.
  11. Stir in peas.
  12. Transfer mixture to a Deep Dish Baking Stone.
  13. Add convEGGtor to the EGG and stabilise at 177°C.
  14. Spread mashed potatoes in even layer over mixture and bake about 35 minutes or until filling is hot and bubbly and potatoes begin to brown.
  15. Serve warm.

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