Shepherds Pie

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt, and softened butter. Stir in buttermilk and egg and mix until combined.

Turn the dough out onto a lightly floured surface and knead slightly. Form into a round and place on the prepared baking sheet. Cut an 'X' into the top with a sharp knife.

Bake for 30–40 minutes, brushing intermittently with melted butter for a golden top. Check for doneness after 30 minutes. While baking, begin preparing the shepherd’s pie.

Bring a pot of salted water to a boil and add the potatoes. Boil for 8–10 minutes until fork-tender.

While the potatoes cook, heat oil in a non-stick pan. Sauté garlic and onion until soft, about 3–4 minutes. Add ground beef and cook, breaking it into smaller pieces.

Stir in flour and cook for 2 minutes. Season with salt and pepper. Add broth, cream of corn, sage, and thyme. Cover and simmer until thickened and flavorful.

In a saucepan, melt butter and stir in cream to warm. Drain the potatoes and mash them. Gradually add the butter and cream mixture, whipping until smooth. Season to taste.

When the soda bread is done, remove from the oven and turn on the broiler. Let bread cool before slicing.

Transfer the beef filling to an oven-safe dish. Top with mashed potatoes by spooning or piping with a star tip. Broil until golden brown.

Let the shepherd's pie rest for 2–3 minutes before serving. Serve with slices of soda bread and apple cider.