Shepherd's pie

Our classic shepherd’s pie is the perfect choice if you’re looking for a hearty meal that will feed the whole family. We’ve used our free range, grass and forage fed lamb mince to create this warming dish. It’s packed full of flavour, as well as lots of healthy grass fed fats.

2 hours

6

Medium

• 600g Field & Flower lamb mince
• 2 leeks, trimmed & finely sliced
• 1 carrot, chopped into small cubes
• ½ an onion, finely sliced
• 400ml beef stock
• 200ml red wine (optional, use extra stock if you prefer)
• 2 tbsp onion marmalade (optional)
• 1 tsp rosemary (dried or fresh)
• 2.5kg white potatoes, peeled and cut in 4
• Knob of butter
• 150ml double cream (you can use single cream or milk if you prefer)
• Olive or rapeseed oil
• Sea salt & freshly ground black pepper

1. Preheat the oven to 180°c fan/200°c.

2. In a frying pan soften your onions and leeks, then add the carrots and continue to soften.

3. Add the mince to the pan and brown. Once browned, stir in the stock, wine, onion marmalade and rosemary. Simmer for about 45 mins until the sauce has thickened and the lamb is tender.

4. While the lamb is cooking, boil your potatoes until they start to fall apart. Drain them and put them back in their pan.

5. Add a knob of butter and start to mash, seasoning with salt and black pepper as you go.

6. Slowly pour in the cream as you mash until it is at your prefered consistency.

7. Put the meat into an ovenproof dish and top with the mash (working from the outsides in). Drag a fork over the top to create peaks.

8. If you want to freeze it to save for another time, do this now. Otherwise, place in the oven for about 30 to 40 minutes, or until golden and crisp.