You can use the recipe search box below to find some tasty new recipes.

Shepherds Pie

Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and season to taste. Spoon into a 6cup/3pt/1.7l ovenproof serving dish.

Meanwhile, cook the potatoes in boiling and salted water for 20 minutes, until tender. Drain well. Mash with the butter and milk and mix well. Pile on to the mince mixture and sprinkle over the cheese. Bake at 200C, gas mark 6, 400F for 15-20 minutes. Serve hot with a green vegetables.

Post a comment

Your email address will not be published. Required fields are marked *

– Ingredients –

1lb minced lamb 450g
1 large onion, skinned and chopped
1 bay leaf
2oz mushrooms, sliced 50g
2 carrots, sliced
1/4cup plain wholemeal flour 1oz/25g
1cup lamb or beef stock 1/2pt/280ml
1tbsp tomato puree
salt & pepper
1 1/2lb potatoes, peeled and chopped 675g
1oz butter 25g
4tbsp fresh milk
2oz cheese, crumbled 50g

– Author –

BigBarn Purchase Ingredients

Join the BigBarn Local Food Community


Hear about seasonal food, articles about food, interesting food news in your area and offers.

(A postcode will help us give you local news)

Please check at least one option below

List *

You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us, or by contacting us at [email protected]. We will treat your information with respect. For more information about our privacy practices please read our privacy policy. By clicking below, you agree that we may process your information in accordance with these terms.

No, thank you