Uradale Shepherd’s Pie
|
|
Uradale Shepherd’s Pie
|
| Servings |
| 2 |
|
|
Ingredients
- 200g Shetland Lamb minceSF Ark of Taste – see link for Uradale
- 1 onionpeeled & chopped
- 2 carrotspeeled & diced
- 1dstsp cornflourslaked in water
- Freshly milled sea salt & pepper
- Scottish rapeseed oil
- 3 medium sized potatoes
- 50g butter
Instructions
- Place a drizzle of oil in a pan and brown lamb. Once all is browned, add the onions to soften.
- Meanwhile, peel potatoes and cut in chunks. Boil in a pan of lightly salted water until tender then drain and return potatoes to pan.
- Add carrots to the lamb pot and almost cover the meat with water. Bring to boil and simmer with lid on for a good 10 minutes to cook through the lamb and soften the carrots.
- Mash potatoes with the knob of butter and pre heat grill.
- Add the slaked cornflour to the lamb pot and return to boil to cook out flour and thicken gravy.
- Spoon the mince into individual bowls or a family dish and finish with a topping of mash potato. Fork the tops.
- Toast under the grill for a few minutes to finish the dish.
Recipe Notes
Recipe by Ronnie Eunson from his childhood on Fair Isle.
Uradale Farm, Shetland Isles for Shetland Lamb & Kye, both on Slow Food Ark of Taste https://scottishfoodguide.com/places/united-kingdom/shetland-islands/shetland-1/producers/uradale-farm/
photo & styling wendy barrie