Adaptation of Ballymaloe Shepherd's Pie



  • 1/4 stick butter
  • 4 Tablespoons yellow onion (chopped) or 1 Tablespoon onion powder
  • ¼ cup flour
  • 2 cups beef broth
  • 1 teaspoon tomato paste with a splash of water
  • 2 teaspoons mushroom ketchup (optional)
  • 1/3 teaspoon dried parsley
  • 1/3 teaspoon dried thyme
  • Salt and ground pepper to taste
  • 1 pound ground beef, browned
  • 6 large potatoes (the best dang mashed potatoes)



  • Melt the butter; add onion. Cook until the onion becomes translucent.
  • Add flour and cook until brown.
  • Add beef stock and bring to the boil.
  • Turn down heat before adding tomato paste, mushroom ketchup (optional) and spices.
  • Simmer for 5 minutes, and then add the meat to the sauce. Return to a boil.
  • Taste and adjust the seasoning to your liking.
  • Transfer into in a pie dish; cover with the mashed potatoes and score with a fork.
  • Bake at 350 degrees Fahrenheit for approximately 30 minutes, or until hot and bubbling.
  • Garnish with parsley and serve with Ballymaloe Garlic Butter.