Dervilla’s Shepherd’s Pie

Serves 6 You will need:

• 25g butter

• 110g chopped onions

• 25g flour

• 450ml chicken stock and leftover gravy

• 1 teaspoon tomato puree • 2 teaspoons chopped fresh parsley, plus extra, to serve • 1 teaspoon thyme leaves, chopped

• Salt and freshly ground pepper • 2 teaspoons mushroom ketchup (optional)

• 450g chopped cooked roast lamb, or browned minced lamb • 900g cooked mashed potatoes • Garlic butter, to serve (optional)

1

Preheat the oven to 180°C, 350°F, Gas 4. In a heavybottomed pot over a medium-low heat, melt the butter, and add the chopped onions. Cover the chopped onions with a circle of greaseproof paper and cook them on a low heat for five minutes.

2

Add the flour and cook for a few minutes until the onions are lightly browned. Add the chicken stock, and leftover gravy if you have any, and bring to the boil. Add the tomato puree, the chopped fresh parsley, the chopped thyme leaves, the salt and freshly ground black pepper, and the mushroom ketchup, if you are using it. Simmer for five minutes.

3

Add the chopped cooked roast lamb or the browned minced lamb, whichever you are using, to the sauce and bring to the boil. Taste and correct the seasoning by adding more salt and freshly ground black pepper if necessary.

4

Put everything in a pie dish, cover with the mashed potatoes, and score the top with a fork. Reheat in the oven for about 30 minutes until the pie is hot and bubbling. Garnish with the remaining chopped fresh parsley. Serve with a small slice of garlic butter, if you are using it.

Dervilla O’Flynn is head chef at Ballymaloe House, Shanagarry, Co Cork, tel: (021) 465-2531, or see ballymaloe.ie. In conversation with Sarah Caden