If you’ve got left-over roast lamb and gravy, then this is the dish for you. Rich, delicious, comforting, and better than the regular mince version if you ask us. Based on a recipe from the Ballymaloe Cookery School in Shanagarry, County Cork.
Wine Suggestion: This works with a vibrant Syrah or Shiraz. A juicy fruity core, fine tannins, and hints of pepper spice are what you’re looking for. We went for the Killikanoon Killermans Run Shiraz from the Clare Valley in Australia – full bodied but no heaviness. The Clare Valley often surprises us with how fresh and European it is despite the proximity to the equator … lots of flavour and tannins and yet delicate, with a refreshing finish.
Ballymaloe Shepherd’s Pie – serves 6
- 25g butter
- 110g onion, chopped
- 25g flour
- 450ml stock and leftover gravy (top up whatever gravy you have to with stock to get 450ml in total)
- 1 tsp tomato purée
- 2 tsp chopped flat-leaf parsley
- 1 tsp thyme leaves
- 450g cooked lamb, chopped very finely
FOR THE MASH:
- 900g unpeeled mashing potatoes e.g. Kerr’s Pinks
- a splash or two of full-cream milk (or cream if you happen to have some)
- 50g butter
Preheat the oven to 180C/350F/Gas 4.
To make the filling, melt the butter in a saucepan, then add the onion and cover with a piece of greased paper. Cook gently for 5 minutes. Remove the paper and stir in the flour, then cook until lightly browned. Add the stock and gravy and bring to the boil. Add the tomato purée, parsley, thyme, and season well. Simmer for 5 minutes. Stir the chopped lamb into the sauce and bring to the boil. Taste and correct the seasoning, then scrape the mixture into a large dish.
Put the potatoes into a large saucepan, cover with cold water and season with plenty of salt. Cover with a lid and bring to the boil, then simmer for about 15 minutes. Strain off two-thirds of the water, cover again with the lid, then steam over a low heat until cooked. Peel off the skins and mash while hot. Beat in the butter and some salt and pepper. Now add a few splashes of milk or cream until you have a nice consistency for spreading over the lamb.
Cover the lamb mixture with the potatoes and score the top with a fork.
Bake in the hot oven for about 30 minutes or until browned and bubbling and serve with seasonal veg. It has to be peas with pie for us.
(Original recipe from Darina Allen’s Ballymaloe Cookery Course, Kyle Cathie Limited, 2001.)
Jono & Jules do food & wine 
looks great!
Ah thanks!