06
Mar
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Prep
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Cook
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Ready In
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servings
Ingredients
Directions
| Servings | Prep Time | Cook Time |
| 6 People6 People | 20 Minutes20 Minutes | 45 Minutes45 Minutes |
| Servings | Prep Time |
| 6 People6 People | 20 Minutes20 Minutes |
| Cook Time |
| 45 Minutes45 Minutes |
Ingredients
- 450 Grams Ballakelly Farm Lamb Mince extra virgin
- Olive Oil
- 450 Grams Potatoes For mashing with butter & milk
- For the lamb mixture
- 30 Grams Butter
- 110 Grams Onion Chopped
- 30 Grams Flour
- 450 ml Stock
- 1 tsp Tomato Purée
- 2 tsp Parsley Chopped
- Salt & Freshly Ground Black Pepper
- IOM Creamery Mature Cheddar
Servings: 6 People
Units:
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Ingredients
Servings: 6 People
Units:
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Instructions
- Fry the Ballakelly Farm Lamb Mince in olive oil
- Boil and mash the potatoes with some butter and milk, season with salt & pepper
- In a separate pan, melt the butter & add the onions, cover and sweat until the onions are soft
- Add the flour, stir & cook until brown
- Add the stock/gravy bring to the boil
- Add the tomato puree, tomato relish, herbs, salt & pepper and simmer for about 5 minutes
- Add the cooked Ballakelly Farm Lamb Mince and stir well
- Transfer the lamb mixture to a pie dish
- Cover with the mashed potato and score with a fork
- Reheat in a moderate oven, 180C/350F, for about 30 minutes
- For extra flavour grate over some Isle of Man Creamery Mature Cheddar 10 minutes before the end of cooking
- Serve with fresh seasonal Manx vegetables and or tomato relish
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Footnotes
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Cook's Note:
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Editor's Note: