Red wine and bacon shepherd's pies with colcannon


Red wine and bacon shepherd’s pies with colcannon

Prep Time: 30 Mins Cooking Time: 1 Hour 20 Mins Total Time: 1 Hour 50 Mins


  • 4g packet dried porcini mushrooms, (see note) crumbled
  • 1 tbs olive oil
  • 4 rashers rindless bacon, finely chopped
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 3 cloves garlic, finely chopped
  • 700g minced lamb
  • 2 tbs plain flour
  • 400g can Italian chopped tomatoes
  • 2 tbs tomato paste
  • 250ml (1 cup) red wine
  • 2 tbs Worcestershire sauce
  • Colcannon
  • 100g butter, chopped
  • 500g (about 1/2 small) savoy
  • cabbage, cored, cut into 1cm pieces
  • 3 spring onions, trimmed, thinly sliced
  • 1.4kg sebago potatoes, peeled
  • 250ml (1 cup) pouring cream
  • 50g grated parmesan


  1. Soak mushrooms in 125ml (1/2 cup) hot water, then drain. Heat oil in a large casserole over medium heat. Add bacon and stir for 5 minutes or until starting to brown. Add onions, carrots and 1 1/2 tsp salt, and stir occasionally for 8 minutes or until carrots are almost soft. Add garlic and mushrooms, and stir for 1 minute or until fragrant. Add mince and break up with a wooden spoon for 3 minutes or until browned. Stir in flour, tomatoes, tomato paste, wine and Worcestershire sauce. Cover partially with a lid and simmer gently over low–medium heat, stirring occasionally, for 30 minutes or until sauce is thick. Season with pepper.
  2. Meanwhile, to make colcannon, heat 40g butter in a frying pan over medium heat. Add cabbage and onions, and cook, stirring, for 5 minutes or until cabbage is soft. Season with salt and pepper, and set aside.
  3. Place potatoes in a large saucepan of cold water, then boil for 35 minutes or until tender. Drain. Add remaining butter, cream and parmesan to the pan and bring to a simmer over medium heat. Using a potato ricer, press the potatoes into the pan. (Alternatively, mash potatoes using a potato masher.) Stir in cabbage mixture until combined. Season colcannon with salt and pepper.
  4. Preheat oven to 200C. Spoon mince mixture into 6 x 500ml (2-cup) ovenproof dishes or a 3L (12-cup) ovenproof dish. Cover with colcannon and bake for 30 minutes or until the top is golden.