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For the bean mash:
- Heat the oil in a large pan over a medium-high heat. Cook the onion for 4-5 minutes until softened. Add the celery and thyme. Cook for 2-3 minutes, then add the garlic and cook for 30 seconds longer.
- Increase the heat to high. Add the lamb and cook for 5-6 minutes or until no pink parts remain, breaking up any lumps with a wooden spoon.
- Stir in the flour and cook for one minute. Stir in the tomato purée and red wine and allow to bubble for 2-3 minutes. Add the stock, Worcestershire sauce and bay leaves. Stir to combine well.
- Bring to a simmer, then reduce the heat to medium and simmer for 30 minutes, stirring occasionally, until it reduced to a thick gravy consistency.
- Season to taste, remove the bay leaves and stir in the peas and carrots. Transfer to a baking dish and allow to cool while you make the mash.
- Melt the butter in a saucepan over a medium-high heat. Add the garlic and rosemary and cook for 30 seconds.
- Add the butter beans and stock. Simmer for 2-3 minutes until heated through, then mash until smooth. Stir in the Parmesan. Season to taste with salt and pepper, keeping in mind that the Parmesan is salty.
- To cook the pie, preheat the oven to 180˚C/160˚C fan/gas mark 4. Bake for 30-40 minutes or until deep golden on top and bubbling around the edges. Allow to stand for five minutes, then serve.
Per serving: 678kcals, 36.9g fat (16.9g saturated), 47.3g carbs, 8.4g sugars, 38.8g protein, 12.6g fibre, 0.638g sodium
Recipe courtesy of Batchelors.
IrishDinnerFreezer-friendlySpecial OccasionsSt. Patrick’s DayFamily mealsCuisinesDinner partyBudget mealsComfort food
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