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Traditional Family Butchers
500g lamb mince
1 tbsp. olive oil
1 onion finely chopped
2 carrots peeled and finely chopped
2 celery sticks, trimmed and finely chopped
2tbsp plain flour
500ml beef stock
1 dry bay leaf
1tbsp Worcestershire sauce
1tbsp tomato puree
Salt & freshly ground black pepper
4 (about 200g each) potatoes (choose a good variety that is
suitable for mashing)
50grams of butter
Milk (if needed)
Heat oil in a large pan, add onion, carrot & celery and cook for 5 minutes or until soft. Add lamb mince and cook stirring to break up any lumps.
Add the flour and cook for a further 2 minutes. Add beef stock, bay leaf, Worcestershire sauce and tomato puree. Bring to a simmer, reduce the heat to low and cook stirring occasionally for 30 minutes. Taste and season with salt and pepper.
Meanwhile cook potatoes in saucepan until tender. Drain well and mash with butter until smooth. Add milk if you wish, season with salt to taste.
Spoon lamb mixture into ovenproof dish and top with mashed potato. Bake in the oven at 180°C for 20 minutes or until potato is golden brown.
Serve with seasonal vegetables. Yummy