Sarah Butler: How to make classic shepherd's pie and bangers and mash

Sarah Butler: Cooking for your family doesn’t have to be stressful, time-consuming, or expensive.

Hello! I'm Sarah, your new food columnist here to help busy families and Weekend readers create wholesome, homemade meals that are quick, easy, and full of flavour.

As a parent (or someone with a busy lifestyle) I know that getting a healthy, delicious dinner on the table can feel like a juggling act. 

My goal each week as The Family Cook is to simplify life for you, with a selection of accessible and delicious recipes, meal prep tips, and practical solutions that will save you time and money—without sacrificing taste.

Cooking for your family doesn’t have to be stressful, time-consuming, or expensive. 

From one-pot wonders to 30-minute meals, you’ll find all the advice ideas and inspiration you need to cook nourishing meals that your whole family will love.

Think of it as your go-to guide for stress-free, budget-friendly cooking that still delivers on flavour and nutrition.

I’m so excited to join you and the Examiner Eats team on this culinary journey, making family dinners a breeze while bringing everyone together around the table. 

You’ll find videos for my weekly recipes online too so you can cook along on Instagram at @irishexaminerlifestyle and irishexaminer.com.

Let’s get cooking!

Shepherd's Pie

recipe by:Sarah Butler

Shepherd Pie is an old-school recipe families have loved for decades. As popular with kids now as years ago, the best recipes never go out of fashion.

Servings

6

Preparation Time

 35 mins

Cooking Time

 4 hours 5 mins

Total Time

 4 hours 40 mins

Course

 Main

Ingredients

• 4 tbsp olive oil

• 2 lbs round steak mince

• 2 rashers, chopped into very small pieces

• 1 beef OXO cube, crushed

• Salt and freshly ground black pepper

• 25g butter1 onion, diced

• 3 carrot,s diced

• 1 parsnip, diced

• 1 stick of celery, diced

• 1 garlic clove, crushed

• 60ml white wine (optional)

• 1 tbsp self-raising or plain flour

• 2 tbsp Worcestershire sauce

• 1 tbsp freshly chopped thyme

• 1 tbsp freshly chopped parsley

• 2 tbsp tomato purée

• 1 bay leaf

• Handful frozen peas

• ¾ - 1 pint chicken stock  

• For the potato topping:

• 7-8 medium-large potatoes

• 50g cheddar

• 1 egg yolk

• 40ml warm milk

• 25g butter  

Method

1. While preparing the filling, cook the potatoes until tender, mash with a little butter and milk, egg yolk and cheese and season well.

2. To make the filling add 2 tbsp olive oil to a frying pan on high heat and cook mince and rashers until browned all over.

3. Add a crushed OXO beef stock cube to mince and rashers and season with salt and pepper. Set aside.

4.  In the same frying pan add 2 tbsp olive oil and 25 g butter on medium-high heat, brown off onion, carrots, parsnips and celery for 2 minutes then add garlic and cook for a further 1 minute.

5. Add 60 ml white wine (if using) and allow to burn off almost completely.

6. Return meat to vegetables in frying pan and add 1 tbsp flour and combine all ingredients.

7. Add Worcestershire sauce, herbs and tomato purée.

8. Add enough chicken stock to just cover the meat and vegetables, stir and bring to a simmer:

9. Add bay leaf and season with salt and pepper.

10. Simmer on the hob for 20 minutes on a low heat covered, or for a slow cooking option, transfer to an oven-proof casserole dish or pot and cook on medium for 2-3 hours.

11. Add the peas as the end to maintain their colour.

12. Add meat and vegetable mixture into serving dish and garnish with fresh parsley.

13. Remove and dispose of bay leaf.

14. Add potatoes to the meat dish to make an even layer, and decorate with a fork along the top.

15. Cook in oven at 180°C/160C fan/gas 4 for 20 minutes or until golden.

Sarah’s secrets 

 

• I am often asked, ‘Why does the potato top seem to melt into the meat part of a Shepherd’s pie?’ 
• For the perfect separation of meat and mash, let the meat filling cool just a little before adding the mash on top. This stops the mash from running into the hot gravy of the filling.
• I like to make two family portions at a time; it takes the same effort when the mess is being made, so save yourself another day’s dinner!
• Make Shepherd’s Pie on a Sunday and you can keep it in the fridge for a handy dinner until Wednesday or Thursday.
• It freezes for 3 months or will keep refrigerated for 3-4 days.

Bangers & Mash

recipe by:Sarah Butler

Quick and easy to make with simple ingredients you already have at home, it is always filling and delicious.

Servings

4

Preparation Time

 15 mins

Cooking Time

 35 mins

Total Time

 50 mins

Course

 Main

Ingredients

• 20g butter

• Dash extra virgin olive oil

• 12 high-quality pork sausages

• 1 large white onion, thinly sliced

• 2 cloves garlic, minced

• 1 tsp fresh thyme. chopped

• 1 tsp fresh sage, chopped

• 1 tbsp flour 250ml chicken or beef stock

• Handful fresh parsley, chopped

• Black pepper

• For the mash:

• 8 potatoes

• 50g butter

• 30ml milk

• Salt and pepper

Method

1. Boil or steam the potatoes and mash with butter and warm milk until creamy.

2. Season well with salt and pepper.

3. Cook the sausages under a grill, oven, or frying pan until golden, and set aside.

4. Add the butter and oil to a saucepan on low heat and cook the onions and garlic until caramelised.

5. If the pan dries out, add a dash of water and a layer of parchment paper.

6. Add the fresh herbs and flour to the onions and cook for 1 minute.

7. Pour in the stock and increase the heat to medium, bring to a simmer and allow to thicken slightly.

8. Return the sausages to the pan and garnish with parsley and pepper; taste to ensure the seasoning is correct.

9. Place a bed of mash on a plate and spoon a generous portion of onion gravy, topped with two sausages.

Sarah’s secrets

 

• This recipe is also delicious, with sliced mushrooms, which makes a nice variation.
• A creamy mash is the best base, and steaming roosters or Maris Piper potatoes work excellently.
• A potato ricer is a brilliant tool, available in any home store for lump-free creamy mash. Spoon the whole cooked potatoes into it and press through a fine masher for a lump-free finish.
• I then whip the potatoes with a wooden spoon and pour in a little melted butter and warm milk. Remember always to taste, taste, and add salt and pepper until you are happy with the flavour.