Burren Balsamics Shepherd’s Pie



  • 500g Minced Lamb
  • 200g White Onion peeled & diced
  • 200g Carrots peeled & diced
  • 100g Turnip peeled & diced
  • 500ml Water
  • 20g Tomato Puree
  • 10g Beef Stock Paste 
  • 20g Plain Flour
  • 30ml Burren Balsamics Balsamic Reduction
  • Salt & Freshly Milled Pepper


  1. Heat a suitable sized saucepan over a moderate heat then add the minced lamb stirring well to break up.
  2. Add the prepared vegetables and cook for a further 5 minutes.
  3. Add the stock powder and tomato puree and mix well.
  4. Gradually add the water and Balsamic Reduction, increase the temperature to bring up to the boil, reduce and simmer for 40 minutes.
  5. Check and adjust the seasoning and consistency if required.
  6. Tip into a suitable oven sized dish, and chill

Root Vegetable Topping


  • 200g Potatoes peeled & diced
  • 150g Carrots peeled & diced
  • 75g Turnips peeled & diced
  • 75g Parsnips peeled & diced
  • 30g Butter


  1. Place the prepared vegetables into a suitable sized pot, over with cold water and place on the cooker over a high heat.
  2. When boiling add a little salt and reduce to simmer for approx 25 minutes or until the vegetables are tender.
  3. When cooked drain in a colander shaking well to dry out the vegetables.
  4. Return to the pan and mash well add the butter and check the seasoning.
  5. Use to top the pie and rough up the surface with a fork.

NB: for a softer richer textured mash add a little double cream when mashing.

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These unique products use only whole fruit with no flavourings or fruit concentrates. All the ingredients are locally sourced and are of the highest quality from carefully selected suppliers.

I would love to hear from you so please do use the contact form to the right or you could email either susie@burrenbalsamics.com or phone 07802 566029.

Our Address

Burren Balsamics
37 Aghory Road,
Co. Armagh. BT61 9LY

  • (+ 44 ) 78 0256 6029
  • susie@burrenbalsamics.com