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This is a variation on shepherds pie, that classic British dish. I decided to vary it slightly, as although Shepherds pie is a favourite, sometimes you want something just a bit different. Serve it to the family or close friends when the weather is cold and you are in need of comfort. Despite being comfort food, it is bursting with goodness, and when made with organic vegetables and organic lamb this is a meal fit for a king. The following quantities serve 4, however it is aalways worth making extra, as seconds are always wanted, and it tastes even nicer on the second night.
Ingredients
- 450g Lamb mince
- 100g Bacon, cut into pieces
- 4 Cloves of garlic, finely chopped
- 1 Large onion, chopped
- Handful Frozen peas
- 2 Carrots, diced
- 1 Bay leaf
- 1 tbsp Fresh rosemary, chopped
- 50g Tomato puree
- 400g Tinned chopped tomatoes
- 4 tsp Mint sauce
- 2 tbsp Gravy granules
- 225g Self-raising flour
- 50g Butter
- Celery salt
- 1 tsp Mixed dried herbs
- 150ml Milk
- Ground black pepper
Method
- Dry fry the garlic and onion for 2 minutes, before adding the lamb mince and bacon. Continue to fry until the meat is thoroughly cooked.
- Add the carrots, peas, chopped tomatoes, tomato puree, bay leaf, mint sauce and rosemary. Leave to simmer.
- Meanwhile make the cobblers; mix the flour with the butter until it resembles breadcrumbs, add the herbs and seasonings, and stir in enough milk to make a dough that is soft but not tacky.
- Roll out to a thickness of 1cm, and using a cutter stamp out round cobbles.
- Add the gravy granules to the sauce, and add either water or more gravy granules to make a thick sauce.
- Pour the sauce into the bottom of a casserole dish and place the cobbles around the top, overlapping one another. Brush the top of the cobbles with a little milk.
- Place the dish into an oven at 200 degrees C and bake for 20 minutes, or until the cobbles are risen and golden brown.