Irish Hunter's Pie with Cheddar-Crusted Mash

Name: Irish Hunter's Pie with Cheddar-Crusted Mash
Prep time: 30 min
Cook time: 60 min
Total time: 100 min
Yield: 6 servings
Cuisine: Irish
Ingredients: 1 tablespoon olive oil; 500 grams ground lamb; 150 grams bacon (diced); 1 cup onion (chopped); 2 cloves garlic (minced); 1 cup Guinness stout; 2 tablespoons tomato paste; 1 tablespoon flour; 1 cup beef broth; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 kilogram Yukon Gold potatoes (peeled and quartered); 1/4 cup butter; 1/2 cup milk (warmed); 1 cup sharp cheddar cheese (grated); 1 teaspoon salt

100 min 6 servings Moyen

Toutes les recettes

A hearty Irish hunter's pie with lamb, bacon, and a Guinness gravy under a cheddar-crusted potato mash.

Préparation

30 min

Cuisson

60 min

Total

100 min

Portions

Difficulté

Moyen

Hunter's pie is a rustic, hearty dish that's perfect for those who love deep, rich flavours. This version combines tender lamb and crisp bacon, all enrobed in a robust Guinness gravy. Topped with a creamy, cheddar-crusted potato mash, this pie is a comforting masterpiece. Unlike shepherd's pie, which traditionally uses lamb, and cottage pie, which features beef, hunter's pie adds bacon and Guinness for a deeper flavour profile. It's an ideal dish for anyone looking to explore Irish cuisine's comforting side.

Ingrédients

Portions

For the filling

For the topping

Instructions

Cook the bacon and lamb

Cook the bacon and lamb In a large skillet, heat olive oil over medium heat. Add bacon and cook until crispy. Remove and set aside. In the same skillet, add ground lamb and cook until browned. Ensure the lamb reaches an internal temperature of 160°F / 71°C by inserting a meat thermometer into the center of the meat. The lamb should be browned and cooked through.

Astuce de chef : Drain excess fat for a less greasy filling.

Prepare the vegetables

Add onion and garlic to the lamb. Cook until the onion is soft and translucent.

Create the gravy

Stir in flour and tomato paste, cooking for 2 minutes. Pour in Guinness and beef broth, scraping up any brown bits. Simmer until thickened, about 10 minutes.

Astuce de chef : Ensure the gravy is thick enough to coat the back of a spoon.

Combine the filling

Return the bacon to the skillet. Season with salt and pepper. Transfer to a baking dish.

Prepare the mash

Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with butter, milk, and salt.

Astuce de chef : Use a ricer for ultra-smooth potatoes.

Assemble the pie

Spread the mashed potatoes over the filling. Top with grated cheddar.

Astuce de chef : Fluff the mash with a fork for a rustic texture.

Bake the pie

Preheat oven to 200°C (400°F). Bake the pie until the top is golden and crispy, about 25 minutes.

Astuce de chef : Broil for an additional 2 minutes for extra crispiness.

Rest before serving

Let the pie rest for 10 minutes before serving.

Astuce de chef : Resting allows the flavours to meld and the filling to set.

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Trucs & astuces

<ul><li>Use Yukon Gold potatoes for a creamier mash.</li><li>Ensure the gravy thickens by simmering long enough.</li><li>Sharp cheddar adds a tangy contrast to the rich filling.</li></ul>

Suggestions de service

Serve this hunter's pie with a simple green salad or steamed vegetables to balance the richness of the dish. A pint of Guinness complements the pie perfectly, enhancing the deep flavours. If you have leftovers, they can be stored in the fridge for up to 3 days. To make ahead, prepare the filling and mash separately, then assemble and bake before serving.

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