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| | Shepherd’s Pie with Ballymaloe Country Relish | |  |
What you need:
Serves 6
2 5g (1oz/ ¼ stick) butter
110g (4oz/1 cup) chopped onion
30g (1oz/scant ¼ cup) flour
450ml (¾ pint/scant 2 cups) stock or left over gravy
1 teaspoon tomato puree
2 dessertspoons Ballymaloe Country Relish
1 teaspoon thyme leaves
Salt and freshly ground pepper
450g (1lb) minced cooked lamb
450g (1lb) cooked mashed potatoes
Garlic butter (see recipe)
What to do:
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, stir and cook until brown. Add the stock, bring to the boil and skim. Add the tomato puree, Ballymaloe Country Relish, chopped parsley, thyme leaves, salt and pepper. Simmer for 5 minutes.
Add the meat to the sauce and bring to the boil. Put in a pie dish, cover with the mashed potatoes and score with a fork. Reheat in a moderate oven 180'C/350°F/Gas 4, for about 30 minutes. Garnish with parsley and serve with Garlic butter.
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