Ballymaloe shepherd’s pie

Recipe by:

This classic family supper is simple yet richly flavoured with herbs - a hearty, comforting favourite

Ballymaloe shepherd’s pie

SERVES

6

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

60

MINUTES

CUISINE

COURSE

Main

Method

  1. 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.

  2. 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.

  3. Add the meat to the sauce, bring to the boil. Taste and correct seasoning.

  4. Put in a pie dish, cover with the mashed potatoes, and score with a fork.  Sprinkle over the cheese and dot with garlic butter.

  5. 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.

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

  1. 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.

  2. 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.

  3. Add the meat to the sauce, bring to the boil. Taste and correct seasoning.

  4. Put in a pie dish, cover with the mashed potatoes, and score with a fork.  Sprinkle over the cheese and dot with garlic butter.

  5. 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.

Execution Time: 0.33 s