Shepherd’s pie with Ballymaloe Country Relish



Serves 6
• 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 butter


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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