Gerry Costello



In many parts of Ireland, mashed potatoes are used to top pies instead of pastry. This makes these pies a complete meal in one. This is a great recipe for a cold winters day to help warm those bones.


• 1 carrot, peeled and choppedhunters pie

• 1 onion, peeled and chopped

• 1 stick celery, trimmed and chopped

• 8 lamb chops, whipped and trimmed

• 1 pint rich brown stock or gravy

• 3 lbs potatoes, peeled and quartered

• Knob of butter

• Salt and pepper

• A little milk and butter


Heat the oil in a frying pan, lightly brown the vegetables, and then place in an oven proof dish.

Lightly brown the chops in the remaining oil, then place on top of the vegetables.

Bring the stock to the boil and pour over the meat and vegetables.

Cover and cook for about 30 minutes or until the chops are tender. Drain the chops and allow to cool.

Strain the stock and reserve.

Boil the potatoes in lightly salted water, mash well with the butter and use just over half to line a buttered 2 pint pie dish, pressing well into the sides and base.

Place the chops in the pie dish, season well and top with the remaining potato, roughing it up with a fork.

Brush the top with the milk and dot with butter.

Bake for about 20-30 minutes or until golden brown.

Bring the reserved stock to the boil and, just before serving, make a hole in the top of the pie and pour in some of the stock, serve the remainder separately in a gravy boat.

Serve with carrots and a green vegetable.

Serves 4






This page was added on 22/02/2015.

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