Shepherd’s Pie with Clonakilty Black Pudding

A delicious twist on the classic that feeds off using the spices from the famous Clonakilty Black Pudding. For more information on Clonakilty Black Pudding visit their website #ClonakiltyCreations #CookWithClonakilty

Serves 6


1 onion diced

2 carrots diced

Olive oil

2/3 sprigs of fresh thyme

1lb of lamb/beef mince

200g of Clonakilty black pudding diced

100ml balsamic vinegar

300ml of beef stock

2-3tbsp of Worcester sauce

1tsp of gravy browning

A handful of frozen peas

1kg of Maris piper potatoes

15g of mature cheddar

2-4 tablespoons of milk

A good knob of butter

Sea salt and cracked black pepper


Start with the potatoes. Peel and cut them into even sizes so they cook evenly. Place them in a saucepan with seasoned water and cook until nice and tender. Once cooked, strain and mash the potatoes until you can get them as smooth as possible. Now heat the milk and butter and add to the mash with the cheese grated. Mix really well and set aside until needed.

For the shepherds pie. Preheat the grill to high. In a large sauce pan start by frying off the mince until all the fat has rendered out and evaporated. The mince should take on a nice golden colour. Remove from the pan and set aside. Now add the onion and carrot to the pan and cook until softened. Now add the Clonakilty Black Pudding and crisp until it reaches a nice colour. Add the mince back to the pan and deglaze with the balsamic vinegar. Now add the stock and Worcester sauce and allow too cook out on a medium heat until the sauce thickens and reduces. Finally finish it with the peas, a tiny amount of gravy browning and a good season of sea salt and cracked black pepper.

Place it all into a nice casserole dish. In the picture I’ve piped on the potato with a fluted nozzle but you don’t have to go to all that effort. Just get it all on there and ruffle with a fork if you like. Place under the grill keeping an eye on it for 15mins and serve straight to the table. Tuck in.

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