Shepherd's Pie with Smoked Dulse

Shepherd's pie with Mara Seaweed Smoked Dulse

You can easily enhance the flavours in this family favourite with smoky, savoury seaweed.

Serves 6
Time 40 mins prep, 60 mins cooking

Just when you thought a classic couldn't get any better: Mara's award-winning Applewood Smoked Dulse has rich, meaty aromatics which translates into the most moreish mince you've ever eaten.  


  • 1 tbsp Smoked Dulse
  • 1 tbsp Shony
  • 1kg big, floury potatoes such as Maris Piper or King Edward
  • 900g minced lamb
  • 2 large onions
  • 2 carrots
  • 2 celery sticks
  • 100g butter
  • Splash of milk
  • 3 tsp Worcestershire sauce
  • 1 stock cube dissolved in 350ml water


  1. Chop, boil and mash the potatoes, adding milk, half the butter and Shony. Set aside.
  2. Preheat the oven to 200C. Dice the onions, carrots and celery.
  3. Melt the rest of the butter in a large frying pan and add the onions. When they soften and turn translucent, add the carrots and celery.
  4. When the onions are golden, add the mince and stir continuously until it browns.
  5. Add thyme, Smoked Dulse, Worcestershire sauce and stock. Leave to simmer for 30 minutes.
  6. Place the lamb in a baking dish and cover evenly with the mash. Create furrows lengthwise using the back of a fork to ensure a crispiness is achieved. Bake for 30 minutes.


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