Keep warm and cosy this December with a comforting Shepherd’s Pie with Ballymaloe Original Relish

Shepherd’s pie with Ballymaloe Original Relish

Ingredients

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 dsp Ballymaloe Original Relish

1 tsp fresh thyme leaves, chopped

1 dsp parsley, chopped

Salt and freshly ground pepper

2 tbsp olive oil

450g (1lb) minced lamb

450g (1lb) mashed potato

Ballymaloe Country Relish

Garlic butter

Method

1. Melt the butter in a pan, add the onions, cover and sweat on a low heat until soft. Add the flour, stir and cook until brown.

2. Add the stock gently, stirring all the time and bring to the boil. Add the tomato puree, Ballymaloe Country Relish, herbs, salt and pepper. Simmer for about 5 mins.

3. In a separate pan, heat the olive oil and add the minced lamb, cook on medium to high heat. Then add to stock mix.

4. Transfer the mixture to a pie dish. Cover with mashed potato and score with a fork. Place in a moderate oven, 180ºC/350ºF/gas 4, for about 20-30 mins or until bubbling at the sides. Serve with some garlic butter and Ballymaloe Original Relish.