LAMB MINCE PIE RECIPE RECIPES

 Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving 

 Into a heated, large pan, add the oil or Frylight and add the lamb, and fry for approx 8-10 mins, until browned, stirring occasionally to break any lumps

Remove the meat, drain off any fat, and set aside. Spray the pan with the other squirt of spray, reduce the heat, add the diced onion, carrot, celery, and garlic, and cook over a medium heat for 8 mins, until the onion is softened

Add the herbs, tomato puree & Worcestershire sauce, and fry for a minute or so, before adding the lamb back in

Pour over the stock, bring to a simmer, cover, and cook for 30 mins. After 15 mins, remove the lid, and add the drained lentils

Heat the oven to 180c/ 160 fan, gas 4.

Meanwhile, in a pan of boiling water, boil the potatoes, until cooked, approx 15 mins

Once cooked, drain, add the skimmed milk, season with a pinch of salt and pepper, mash well

Spoon the mince into an oven proof baking dish, remove the bay leaf, and rosemary, (if left whole).

Spread the mash over the top, fluffing with a fork if desired. Bake for 20-25 mins, until golden brown and bubbling

Allow to stand for 5 mins before serving. Garnish with parsley immediately before serving 

1. Put the mince into a cold casserole pan. Place on a high heat, add a really good pinch of black pepper and cook for 15 minutes, or until dark golden, breaking it up with a wooden spoon.
2. Pick and finely chop the rosemary leaves, drain the beans, then stir both into the pan. Cook and stir for 8 minutes, or until the beans start to pop and it’s all getting dark and gnarly.
3. Peel the onions and carrots, trim the celery, wipe the mushrooms clean, then finely chop it all (or blitz in a food processor). Stir into the pan and sweat for 10 minutes on medium-high, stirring occasionally.
4. Stir in the flour, followed by the stock. Bring to the boil, then simmer on a low heat with the lid on for 30 minutes.
5. Meanwhile, preheat the oven to 180ºC/350ºF/gas 4.
6. Wash the swede and potatoes (leaving the skins on for extra nutritional benefit) and cut into 3cm chunks.
7. Cook just the swede in a large pan of boiling salted water for 10 minutes, add the potatoes for 10 more minutes, or until cooked through, drain well, mash with the milk and grated cheese, and season to perfection.
8. Check the consistency of the mince – you want it slightly wetter than you think, as it will thicken further in the oven. Add the Worcestershire and mint sauces, taste, and season to perfection.
9. Sprinkle the peas over the mince, letting them sit on the surface to help prevent the mash from sinking in too much. Put spoons of mash randomly on top, using a fork to scuff it up and make valleys and mountains, increasing the surface area, and the crispy bits.
10. Bake for 50 minutes, or until golden and bubbling. Nice with seasonal greens.