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Shepherd's Pie (serves 6)




Drizzle of olive oil
3 medium onions, sliced
3 celery sticks, finely chopped
2 courgettes, finely chopped
2 carrots, finely chopped
500g of minced beef
500g of minced lamb
400g of ripened tomatoes, roughly chopped
a few sprigs of fresh thyme
3 bay leaves
Season with salt & pepper
2 glasses of red wine
1 kg of potatoes, such as Maris Piper, peeled
a knob of butter
a dollop of creme fraiche or natural yogurt
a little mature cheddar, grated

  1. Warm the oil in a very large pan, add the onions, celery, carrots and courgette and cook until softened. Add the beef & lamb mince and cook until nicely browned.
  2. Add the chopped tomatoes, thyme and bay leaves and continue cooking until the tomatoes begin to collapse. Season.
  3. Pour in the wine, partially cover with a lid and leave to simmer very gently for 30 minutes until the meat sauce has turned rich & thick.
  4. While the meat is cooking, boil the potatoes until tender, then drain and mash adding the butter. Stir in the creme fraiche and season with black pepper.
  5. Heat the oven to gas mark 6, 200 C, 180 fan. Remove the cooked mince from the heat and pour into a baking dish. Next, spread the mashed potato on top and sprinkle the cheese.
  6. Bake in the oven for 30-35 minutes until crispy and golden.
  7. Serve with seasonal green vegetables.
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