Ballymaloe Shepherd's Pie

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.  Add the stock, bring to the boil.  Add the tomato puree, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.

Add the meat to the sauce, bring to the boil.  Taste and correct seasoning.  Put in a pie dish, cover with the mashed potatoes and score with a fork.  Reheat in a moderate oven 180ºC/350ºF/Gas Mark 4 for about 30 minutes until hot and bubbling. Garnish with parsley and serve with Garlic butter.

‍Garlic Butter

50g (2oz/1/2 stick) butter

4 teaspoons parsley, finely chopped

2-3 teaspoons freshly squeezed lemon juice

2-3 cloves garlic, crushed

Cream the butter, stir in the parsley and a few drops of lemon juice at a time.  Add the crushed garlic.  Roll into butter pats or form into a roll and wrap in greaseproof paper or tinfoil, screwing each end so that it looks like a cracker.  Refrigerate to harden.

Copyright Ballymaloe Cookery School

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