Creative design of this site is by Acstede Design           Shepperd's Pie - Serves 4-6         500g/1lb 2oz Floury potatoes, peeled and cubed 280g/10oz Swede, peeled and cubed 900g/2lb Minced lamb 200g/7oz Onions, peeled and finely chopped 120g/4oz Carrots, peeled and finely chopped 2 Sticks celery, finely chopped 2 Cloves garlic, peeled and crushed 450ml/¾ pint Lamb stock 30ml/2 tablespoon Tomato ketchup 1 tablespoon Balsamic vinegar ½ teaspoon Ground cumin 15ml/1 tablespoon Sunflower oil 300ml/½ pint Lamb stock 15g/½ oz Plain flour Salt and pepper         1. Heat a non-stick frying pan and add the minced lamb in batches. Break up with a fork and fry over a high heat to colour the meat. Drain off any fat.     2. In another pan, heat the oil and add the onions, carrots, celery and garlic. Cook gently for 5 minutes until softened. Stir in the cumin and the flour. Cook for 2 minutes and stir in the stock, ketchup and vinegar. Season well. Bring to the boil, stir in the browned mince and simmer for 30 minutes.     3. Boil the potatoes and swede together until tender. Drain, mash and season well.     4. Heat the oven to 200C/400F/Gas 6. Put the mince mixture into an ovenproof dish and top with the mashed potatoes and swede. (At this point you can chill and reheat when needed). Bake for 40 minutes until golden brown and piping hot.     copyright Holly Jones 2001         Andrew & Helen Tomkins - Hallsford Farm, Hethersgill, Carlisle, Cumbria. CA6 6JD Tel: 01228 577329 Fax: 0870 513838           Home | Shorthorns | Sheep | The Farm | Farm Map | Links | Contact | email