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1. In a non-stick pan dry fry 450g(1lb) lean minced lamb with 1 onion, chopped and 2 carrots, peeled and diced until the mince is browned. Stir in 15ml(1tbsp) flour, 15ml(1tbsp) tomato puree and 15ml(1tbsp) Worcestershire sauce.
2. Add 450ml( 3/4pt) stock, bring to the boil and cook for 5-10 minutes until the carrots are just soft.
3. Meanwhile in a large pan place 675g(1 1/2lb) potatoes, peeled and cut into chunks, and 2 parsnips, peeled and cut into chunks. Bring to the boil and cook for 20 minutes or until soft. During the last 8-10 minutes of cooking time add 250g(9oz) Savoy cabbage, shredded, to the pan. Once cooked drain and mash with a knob of butter, milk and season well with salt and pepper.
4. Transfer the mince into an ovenproof dish and spoon the bubble & squeak mash over the top. Cook in a preheated oven for 25-30 minutes until golden brown.
Serve with. peas or baked beans
Time to cook: Approximately 45 minutes
Lean minced lamb
(beef for Cottage and lamb for Shepherdís)