Shepherd’s pie with Ballymaloe Country Relish


Prep Time: 


Cook Time: 



  • 6 - 8 People


30g (1oz) butter

110g (4oz) onion, chopped

30g (1oz) flour

450ml (3/4 pint) stock or left over gravy

1 tsp tomato puree

2 dtsp Ballymaloe Country Relish

1 tsp fresh thyme leaves, chopped

1 dtsp parsley, chopped

Salt and freshly ground pepper

450g (1lb) minced cooked lamb

450g (1lb) mashed potato

Ballymaloe Country Relish• Garlic butter2


Melt the butter in a pan, add the onions, cover and sweat until soft. Add the flour, stir and cook until brown. Add the stock, bring to the boil. Add the tomato puree, Ballymaloe Country Relish, herbs, salt and pepper.
Simmer for about 5 mins.
Add the lamb and stir will. Transfer the mixture to a pie dish. Cover with mashed potato and score with a fork.
Reheat in a moderate oven, 180ºC/350ºF/gas 4, for about 30 mins.
Serve with some garlic butter and Ballymaloe Country Relish. 

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