Clonakilty Blackpudding Shepherds Pie

Clonakilty Blackpudding Shepherds Pie

Serves: 6Prep Time: Cook Time: 40

Go hearty and wholesome with this all time classic Shepherd’s Pie. Add a slight twist to the dish by adding 200g of crumbed Clonakilty Blackpudding for a perfect school night dinner.


1 onion diced

2 carrots, diced

Olive oil

2-3 sprigs of fresh thyme

1lb of lamb/beef mince

200g Clonakilty Blackpudding

100ml Balsamic vinegar

300ml beef stock



  1. Peel and cut potatoes into even sizes.
  2. Place them in a saucepan with seasoned water and cook until tender.
  3. Once coked, 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 mine until all the fat has rendered out and evaporated. The mice should take on a nice golden colour. Remove from the pan and set aside.
  7. Now add the onion and carrot to the pan ad cook until softened.
  8. Add 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 a medium heat until the sauce thickens and reduces.
  11. Finally finish it with peas, a tiny amount of gravy browning and a good seasoning of sea salt and cracked black pepper.
  12. Place the mince mixture into a casserole dish.
  13. Position 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.