Terry Ryan’s Colcannon Shepherd’s Pie

This version of Shepherd's pie must be the ultimate gut-friendly comfort food. It is full of goodness as it is packed with plenty of vegetables and can be made up to two days in advance. Simply cover with cling film and pop in the fridge until needed. It also freezes very well. If you use minced beef instead of lamb, then you’ll have a cottage pie.
Terry Ryan’s Colcannon Shepherd's Pie
serves 4-6


1 tablespoon olive oil
400g lean minced lamb
2 bacon rashers, rind removed and diced
4 carrots, diced
1 celery stick, finely chopped
2 tablespoons Worcestershire sauce
300ml chicken stock (IBS friendly - use one with no/low amounts of onion and garlic or choose gluten free stock if coeliac or recipe in our book page 240/241)
1 tablespoon tomato purée
1 teaspoon chopped fresh thyme
900g floury potatoes, cut into cubes (such as Maris Piper)
100ml full-fat milk
200g curly kale, tough stems removed and thinly sliced
25g butter
sea salt and freshly ground black pepper


Heat a large pan over a medium heat and add the oil. Tip in the minced lamb and bacon and sauté for about 5 minutes until browned all over, breaking up any lumps with a wooden spoon. Remove from the pan with a slotted spoon and set aside.
Add the carrots and celery to the pan and cook for 4-5 minutes until softened and just changing colour, stirring. Stir in the Worcestershire sauce and add the reserved minced beef mixture, then add stock, tomato purée, and thyme. Season to taste with a pinch of salt and plenty of pepper and mix well to combine. Cover and simmer for 20 minutes until tender. Transfer to an ovenproof dish.
Preheat the oven to 180°C/350°F. Meanwhile, steam the potatoes until tender. Mash well, making sure there are no lumps. Bring the milk to a simmer in a pan and stir in the kale. Cook for a few minutes until tender. Beat the butter into the mash and then mix in the milk and kale. Season with a pinch of salt and plenty of pepper. Gently spoon the colcannon mash on top of mince, spreading it with a fork in an even manner. Place in the oven for 30 minutes until bubbling and golden brown. Serve straight to the table.

Sign up for our newsletter

to get the latest gut health insights,

our top tips, recipes and more.