Shepherd’s Pie with Ballymaloe Original Relish

 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

Shepherd’s Pie with Ballymaloe Original Relish

Shepherd’s Pie is a family favourite and for good reason 

Course Main Course
Cuisine british
Keyword Mashed Potato, pulled lamb, Shepherd's Pie
Prep Time 25 minutes
Cook Time 1 hour
Servings 6
Author Ballymaloe


  • 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 


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

  2. Add the stock and bring to the boil.

  3. Add the tomato puree, Ballymaloe Original Relish, herbs and salt & pepper and simmer for about 5 minutes. 

  4. Add the lamb and stir well. Transfer the mixture to a pie dish. Cover with mashed potato and score with a fork 

  5. Heat in a moderate oven, 180ºC/Gas Mark 4, for about 30 minutes.

  6. Serve with garlic butter and Ballymaloe Original Relish.