Shepherd’s Pie is a family favourite and for good reason; its mix of lamb in rich sauce smothered with buttery mash is comfort food at its best. This recipe uses Ballymaloe Original Relish in the sauce, giving an added layer of flavour to this kitchen classic.
Shepherd’s Pie with Ballymaloe Original Relish
Shepherd’s Pie is a family favourite and for good reason
Ingredients
- 30 g butter
- 110 g onion peeled, chopped
- 30 g gluten-free flour
- 450 ml stock or leftover gravy
- 1 tsp tomato puree
- 2 tsp Ballymaloe Original Relish
- 1 tsp fresh thyme leaves chopped
- 1 tsp parsley chopped
- salt and freshly ground pepper
- 450 g minced cooked lamb or sweet potatoes and lentils)
- 450 g mashed potato
- garlic butter
Instructions
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Melt the butter in a pan, add the onions, cover and sweat until soft. Add the flour, stir and cook until brown.
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Add the stock and bring to the boil.
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Add the tomato puree, Ballymaloe Original Relish, herbs and salt & pepper and simmer for about 5 minutes.
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Add the lamb and stir well. Transfer the mixture to a pie dish. Cover with mashed potato and score with a fork
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Heat in a moderate oven, 180ºC/Gas Mark 4, for about 30 minutes.
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Serve with garlic butter and Ballymaloe Original Relish.