Make it with:
Ingredients
For the lamb filling:
1 kg lamb mince
2 tbsp olive oil
30g All Things Butter Salted Butter
2 onions, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, minced
2 tbsp tomato purée
150 ml red wine
400 ml beef or lamb stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp chopped rosemary
1 tsp thyme leaves
150 g frozen peas
Salt & pepper
For the mash topping:
1.5 kg Maris Piper or King Edward potatoes, peeled and chunked
100 ml whole milk
100 ml double cream
120 g All Things Butter Salted
2 egg yolks
Salt & pepper
Method
Step 1
Heat the oven to 200°C fan. In a pan on medium to high heat, brown the lamb in hot oil in two batches. Return all lamb to the pan, then add 30g butter and stir.
Step 2
Add onions, carrots and celery with a pinch of salt. Cook for 8-10 minutes until soft. Add garlic for 1 minute.
Step 3
Stir in tomato purée and cook for 2 minutes. Deglaze with wine and reduce until syrupy.
Step 4
Add stock, Worcestershire, mustard and herbs. Simmer for 25-35 minutes until thick and glossy. Season to taste. Fold in peas for the last 2 minutes.
Step 5
Meanwhile, boil potatoes in salted water until tender. Drain and steam dry for 2 minutes, then mash or rice.
Step 6
Add warm milk and cream, folding them into the potatoes with 100g Salted Butter. Season, then beat in the egg yolks.
Step 7
Spoon lamb into the dish. Top with mash, rough up with a fork. Dot with the remaining 20 g butter.
Step 8
Bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving, then plate up and enjoy!
For the lamb filling:
1 kg lamb mince
2 tbsp olive oil
30g All Things Butter Salted Butter
2 onions, finely chopped
2 carrots, finely diced
2 celery sticks, finely diced
3 garlic cloves, minced
2 tbsp tomato purée
150 ml red wine
400 ml beef or lamb stock
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp chopped rosemary
1 tsp thyme leaves
150 g frozen peas
Salt & pepper
For the mash topping:
1.5 kg Maris Piper or King Edward potatoes, peeled and chunked
100 ml whole milk
100 ml double cream
120 g All Things Butter Salted
2 egg yolks
Salt & pepper
Step 1
Heat the oven to 200°C fan. In a pan on medium to high heat, brown the lamb in hot oil in two batches. Return all lamb to the pan, then add 30g butter and stir.
Step 2
Add onions, carrots and celery with a pinch of salt. Cook for 8-10 minutes until soft. Add garlic for 1 minute.
Step 3
Stir in tomato purée and cook for 2 minutes. Deglaze with wine and reduce until syrupy.
Step 4
Add stock, Worcestershire, mustard and herbs. Simmer for 25-35 minutes until thick and glossy. Season to taste. Fold in peas for the last 2 minutes.
Step 5
Meanwhile, boil potatoes in salted water until tender. Drain and steam dry for 2 minutes, then mash or rice.
Step 6
Add warm milk and cream, folding them into the potatoes with 100g Salted Butter. Season, then beat in the egg yolks.
Step 7
Spoon lamb into the dish. Top with mash, rough up with a fork. Dot with the remaining 20 g butter.
Step 8
Bake for 25-30 minutes until golden and bubbling. Rest for 10 minutes before serving, then plate up and enjoy!
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