Shepherd’s Pie is a family favourite and for good reason
Melt the butter in a pan, add the onions, cover and sweat until soft. Add the flour, stir and cook until brown.
Add the stock and bring to the boil.
Add the tomato puree, Ballymaloe Original Relish, herbs and salt & pepper and simmer for about 5 minutes.
Add the lamb and stir well. Transfer the mixture to a pie dish. Cover with mashed potato and score with a fork
Heat in a moderate oven, 180ºC/Gas Mark 4, for about 30 minutes.
Serve with garlic butter and Ballymaloe Original Relish.