Ballymaloe shepherd’s pie
This classic family supper is simple yet richly flavoured with herbs - a hearty, comforting favourite
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
60
MINUTES
Ingredients
25g butter
110g onion, chopped
25g flour
450ml stock and leftover gravy
1 tsp tomato purée
1 tbsp mushroom ketchup (optional)
1 tbsp chopped parsley
1 tsp thyme leaves, chopped
salt
pepper
450g minced cooked lamb
900g cooked mashed potatoes
50g Cheddar, grated
Garlic butter (optional)
Method
Melt the butter, add the onion, cover with a round of greased paper and cook over a slow heat for 5 minutes. Add the flour and cook until brown.
Add the stock, bring to the boil. Add the tomato purée, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
Add the meat to the sauce, bring to the boil. Taste and correct seasoning.
Put in a pie dish, cover with the mashed potatoes, and score with a fork. Sprinkle over the cheese and dot with garlic butter.
Reheat in a moderate oven at 180ºC for about 30 minutes until hot and bubbling. Garnish with parsley and serve with extra garlic butter melting into the potatoes.
