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Shepherd's Pie
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Servings
4 people
Ingredients
  • 450g (1lb) minced lamb (Best made with leftover cooked roast lamb that is then minced, but if you don’t have enough leftovers or a home mincer, then minced raw lamb can be used)
  • 30g (1oz) butter
  • 120g (4oz) chopped onion
  • 120g (4oz) diced carrots
  • 60g (2oz) good quality frozen peas
  • 30g (1oz) flour
  • 300ml (¾ pint) stock (lamb, chicken or beef)
  • 1 tsp tomato puree
  • 3 tbsp Ballymaloe Original Relish
  • 2 tsp chopped parsley
  • 1 tsp thyme leaves
  • Salt and freshly ground pepper
Fluffy Mashed Potato
  • 900g (2lb) potatoes scrubbed clean, unpeeled
  • 150ml of cream + 150ml of milk or 300ml of milk (¾ pint)
  • 50g butter
  • Salt and freshly ground pepper
Servings
4 people
Ingredients
  • 450g (1lb) minced lamb (Best made with leftover cooked roast lamb that is then minced, but if you don’t have enough leftovers or a home mincer, then minced raw lamb can be used)
  • 30g (1oz) butter
  • 120g (4oz) chopped onion
  • 120g (4oz) diced carrots
  • 60g (2oz) good quality frozen peas
  • 30g (1oz) flour
  • 300ml (¾ pint) stock (lamb, chicken or beef)
  • 1 tsp tomato puree
  • 3 tbsp Ballymaloe Original Relish
  • 2 tsp chopped parsley
  • 1 tsp thyme leaves
  • Salt and freshly ground pepper
Fluffy Mashed Potato
  • 900g (2lb) potatoes scrubbed clean, unpeeled
  • 150ml of cream + 150ml of milk or 300ml of milk (¾ pint)
  • 50g butter
  • Salt and freshly ground pepper
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Instructions
  1. If using raw minced lamb, first heat some olive oil or butter in a frying pan and brown over a medium heat. Skim off the fat if necessary.
  2. Melt the butter in a small saucepan, add the onion, cover and cook over a slow heat for 5 minutes. Add the flour and cook until brown. Add the stock and bring to the boil. Add the tomato puree, Ballymaloe Original Relish, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
  3. Add the minced meat to the sauce and bring to the boil. Taste and correct seasoning.
  4. Put in a pie dish or dishes. Cover with the mashed potatoes and score with a fork.
  5. Place in a moderate oven 180C/350F/gas mark 4 for 20-30 minutes, until bubbling at the sides and starting to brown on top. Serve with garlic butter and Ballymaloe Original Relish.
Fluffy Mashed Potato
  1. Place the potatoes in a saucepan and cover with cold water and a good pinch of salt.
  2. Bring up to the boil, cover and cook for 5 minutes over a medium heat then pour off all but about 4cms of the water and place back on the heat again covered with a lid.
  3. Make sure the heat is low and continue to ‘steam’ the potatoes until a skewer will go easily into the centre of the potatoes. Check every so often that the pot doesn’t boil dry- add more water if it’s evaporating.
  4. Peel the potatoes while they’re still hot and mash with the butter.
  5. While the potatoes are being peeled bring the milk and cream to the boil. Add enough creamy milk to the potatoes to get a soft light consistency. Note: it may not take quite all the liquid. Season with salt and pepper. Add more butter if necessary.
  6. Tip: To make extra delicious mashed potato add a dessert spoon of Ballymaloe Original Relish, 100g of grated cheddar cheese and a good sprinkle of chopped chives to the potato mixture! 
  7. For Cottage Pie; Substitute minced cooked beef instead of lamb.

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