Clonakilty Blackpudding Shepherds Pie

Clonakilty Blackpudding Shepherds Pie

Serves: 4-6Prep Time: Cook Time: 40 mins

A twist on the classic comfort food; a wholesome dish perfect for a school night supper.


1 onion, diced

2 carrots, diced

Olive oil

2-3 sprigs of fresh thyme

1lb of lamb/beef mince

200g Clonakilty Blackpudding, diced

100ml balsamic vinegar

300ml beef stock

2-3 tbsp of Worcester sauce

1 tsp of gravy browning

A handful of frozen peas

1kg of Maris piper potatoes

15g mature cheddar, grated

2-4 tbsp milk

A good knob of butter

Sea salt & freshly ground black pepper


  1. Peel and cut potatoes in to even sizes.
  2. Place them in a saucepan with seasoned water and cook until tender.
  3. Once cooked, strain and mash the potatoes until smooth.
  4. Now heat the milk and butter and add to the mash with the grated cheese. Mix well and set aside until needed.
  5. Preheat the grill to high.
  6. In a large saucepan start 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.
  7. Now add the onion and carrot to the pan and cook until softened.
  8. Add the Clonakilty Blackpudding and cook until golden brown.
  9. Add the mince back to the pan and deglaze with balsamic vinegar.
  10. Now add the stock and Worcester sauce and allow to cook on medium heat until the sauce thickens and reduces.
  11. Finally finish it with peas, a tiny amount of gravy bowing and a good season of sea salt and cracked black pepper.
  12. Place the mince into a nice casserole dish.
  13. Place the potato on top and ruffle with a fork.
  14. Place under the grill, keeping a close eye on it for 15 minutes. Serve straight to the table.