Ingredients (serves 4):

• Filling:
 o 450g/1lb Northern Ireland Farm Quality Assured lean minced lamb
 o 1 medium onion, peeled and chopped finely
 o 1 carrot, peeled and chopped finely
 o 1 stick of celery, chopped finely
 o 60g turnip (or Swede) chopped finely
 o 300ml/1 ½ pint stock
 o Seasoning
 o Corn flour or gravy granules to thicken
• Topping:
 o 750g 1.5lb local potatoes peeled and chopped
 o 30g Dromona butter or margarine
 o ½ small leek, chopped finely
 o 2 x 12ml semi skimmed milk
 o Seasoning

Method:
• Dry fry the mince and vegetables for 3 to 4 minutes
• Add the beef stock, bring to the boil and simmer for 15 minutes
• Thicken with corn flour or gravy granules, season to taste and turn into an ovenproof dish
• Boil the potatoes, when cooked, mash with the milk and season
• Gently fry the leeks in the butter for a few minutes, add to the mashed potato and mix well
• Spread the potato and leek mixture over the mince and bake in a hot oven for 25 minutes at 200oC Gas Mark 6, until golden brown
• Serve with a selection of seasonal vegetables

 

Recipe development by the Livestock and Meat Commission