"Saint Patrick’s day- try to be as Irish as possible. Eat a pie."

Amy, Westmeath, Ireland

Shepherd's Pie

Traditionally, shepherd’s pie is made with lamb; if you use beef, it’s called cottage pie.

In honor of Saint Patrick’s day, I used cabbage and whiskey. It brings a sweet warmth to the beef; perfect for the chilly, sunny days of early Spring!

Butter, preferably delicious Irish butter

Canola oil

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1 quarter head green cabbage, chopped

1 lb lamb or beef mince

1 28 oz can of chopped tomatoes

1 2/3 cup beef stock

A splash of Irish whiskey

A sprig of rosemary, thyme and bay leaf, tied into a bundle

1/2 cup fresh or frozen peas

2 russet potatoes, peeled and quartered

Roughly 1/2 cup whole milk or cream

1/2 cup shredded white cheddar cheese, plus some to sprinkle on top

Salt and pepper, to taste

In a large pot, melt a knob of butter and cook the onions until translucent. Add celery and carrot and cook until softened.

Add cabbage and meat, and brown.

Stir through chopped tomatoes, beef stock, a big splash of whiskey and the bundle of herbs. Season with salt and pepper.

Bring to the boil and then reduce heat. Simmer until the liquid is mostly gone, about an hour. Stir through peas and remove from heat.

Preheat oven to 350ºF (180ºC)

While the filling simmers, put your potatoes in a pot and cover with hot water. Bring to the boil, reduce heat, and simmer for 20 minutes.

Drain the potatoes and transfer to a big bowl. Add a large knob of butter. With a wooden spoon, mash the potatoes, adding milk or cream bit by bit, until light and fluffy.

Stir through cheese, and season with salt.

Transfer meat filling to an ovenproof casserole dish. Spoon potatoes over top and sprinkle with some extra cheese.

Bake until the top is golden, about an hour.

Serve hot.