This is a jazzed up twist on the humble Shepherd’s pie. It freezes well, cheap to make and made from British lamb which was on offer in the supermarket, I suppose, because it’s Easter. I was asked to write a post about the trend for simple home cooked food which is basically all I cook. I always buy British meat if I can and seasonal lamb is affordable at the moment. The slang for food like this is peasant food, all I can say is that home cooked food is always the best as you know exactly what’s in it. I also like to buy meat with the Britsh red tractor logo as I feel I’m supporting local farmers.
Firstly, sorry about the photo, food never looks good in artificial light and I cooked yesterday and well into the evening for the freezer. It might seem a bit daft to cook food to take away but we have a busy fortnight ahead of us. This will stop random supermarket purchases and I always think cooking in advance saves us loads of money. This will create four portions, which means I’ll cook and serve thus for lunch and plate up four meals and we’ll eat the same again for supper.
To make this you will need
400g minced lamb
2 leek, roughly diced and washed
2 carrots, washed and finely diced
Tin of haricot beans.
Heat a pan add the lamb and leeks, cook though until brown.
Add all the other ingredients and add just enough stock to cover.
Cook through for thirty minutes then allow to cool slightly.
Layer with buttery mash. Cook in the oven at 180 for twenty minutes.
It’s so simple but adding the mint and haricot beans just gives this a delicious twist.
Over to you, do you prefer cottage pie or shepherd’s pie? I love both.
Disclaimer – I was provided with beef and lamb to try out some recipes.