Here’s a selection of recipes created at the farm in our own kitchens. We’ll also advise which cuts are best for each dish, and how to purchase them.
- 1 small shoulder of lamb, bone in (2kg) (click here to purchase)
- olive oil
- 4 red onions
- 4 carrots
- 4 sticks of celery
- 1 medium swede
- a few sprigs of fresh rosemary
- 1 heaped tablespoon plain flour
- 2.5 kg Maris Piper potatoes
- 25g unsalted butter
- 100 g Cheddar cheese
- 2 sprigs of fresh rosemary
- 60 g fresh breadcrumbs
(Shoulder Of Lamb 37%; Red Onion 4.4%; Carrots 4.4%; Celery1% (Allergen); Swede 3.7%; Fresh Rosemary 0.1%; Plain Flour 0.2%; Maris Piper Potatoes 45.9%; Unsalted Butter; 0.5%; Cheddar 1.8%; Fresh Breadcrumbs 1%)
- Preheat the oven to 170°C/325°F/gas 3.
- Pop lamb in a roasting tray and rub it all over with a little oil, sea salt and black pepper. Add a bit of water to the tray, then roast for 4 hours, or until the meat is tender and will fall away from the bone.
- Remove from the oven and leave to cool, then lift the lamb out onto a board, take all the meat off the bone and roughly chop it, reserving the bones.
- Skim away any fat from the tray and reserve it, then add a splash of boiling water and stir around to pick up all the lovely sticky bits from the bottom.
- For the filling, peel and roughly dice the veg, excluding the potatoes, then put them into a large pan on a medium-high heat with 2 tablespoons of reserved lamb fat. Strip in the rosemary leaves, then fry for 20 minutes, or until lightly caramelised, stirring regularly.
- Stir in the flour, lamb, bones and tray juices, then pour in 1.5 litres of water. Bring to the boil, then put the lid on and reduce to a gentle simmer for 40 minutes, or until you’ve got a loose, stew-like consistency, stirring occasionally.
- Remove and discard the bones, then place a large coarse sieve over a pan and, in batches, spoon the lamb stew into the sieve. Let the gravy drip through, and after a couple of minutes, when you get a dense pile of meat and veg in the sieve, transfer that to a bowl, leaving the gravy in the pan.
- You can split the meat into two batches here and freeze half for another day.
- Peel and roughly chop the potatoes and cook in boiling salted water for 12 to 15 minutes, or until tender. Drain and leave to steam dry, then add the butter, grate in half the cheese, season with salt and pepper, mash well and cool completely.
- Preheat the oven to 200°C/400°F/gas 6.
- Use a little reserved lamb fat to grease the inside of a large pie dish (25cm x 30cm), then pick and tear over the rosemary leaves and sprinkle with half the breadcrumbs – they’ll stick to the fat and add an incredible crunch.
- A handful at a time, press the cooled mash into the dish, covering the bottom and sides with a 1cm-thick layer. Spoon in the filling and a couple of spoonfuls of gravy, smooth out, then top with the remaining mash, pat it flat, scuff it up with a fork and pinch it at the edges.
- Grate over the rest of the cheese, scatter with the remaining breadcrumbs and drizzle lightly with oil. Bake on the bottom of the oven for 1 hour 10 minutes, or until crisp and golden.
- Warm your gravy through (reducing if desired), then serve the pie with loads of seasonal greens or peas and lots of condiments.
- 1kg Minced Beef (click here to purchase)
- 2 large onions
- 4 carrots, diced
- 2 Knorr Beef Stock Pots
- 2 tbsp tomato puree
- 1 tbsp garlic puree
- 1 tin chopped tomatoes
- 1 750g jar dolmio sauce
- 500ml red wine
- Italian herbs
(Mince 31.6%; Onions 5%; Carrots 7.6%; Knorr Beef Stock 1.8%; Tomato Puree 0.9%; Garlic Puree 0.5%; Tinned Tomatoes 12.6%; Jar Dolmio 23.7%; Red Wine 15.8%; Italian Herbs 0.5%)
- Preheat the oven to 170°C/325°F/gas 3.
- In a large oven proof casserole, brown the mince, fry onion lightly, then add the tomato and garlic purees and the stock pots and mix to a paste
- Add wine, dolmio, chopped tomatoes and a splash of water, then stir in the carrots
- Sprinkle generously with the herbs then place the lid on and pop it in the oven for 1 – 1.5 hours until the sauce has thickened.
- Serve piping hot with cooked spaghetti, or use as a base for lasagne
- 2 x 500g Mince (click here to purchase)
- 2 x 500g Diced Stewing Beef (click here to purchase)
- 250g Root Vegetable Mix
- 1 large onion
- 2 Beef stock cubes
- 1 Herb Pot
- 1 tbsp Tomato puree
- 500ml red wine
- 1 Tescos finest Beef stock Pouch
- salt & pepper
- Plain flour
- Rapeseed oil
- Pre-rolled puff pastry sheet
- Egg Wash
(Mince 18%; Diced Stew 18%; Root Veg Mix 8.9%; Onion 2.9%; Beef Stock Cubes 0.4%; Herb Pot 2%; Tomato Puree 0.5%; Red Wine; 17.9% Beef Stock Pouch 16.2%; Salt & Pepper 0.1%; Plain Flour 1%; Rapeseed Oil 0.4%; Puff Pastry 13.5%; Egg Wash 0.2%)
- Preheat the oven to 160°C/320°F/gas 3.
- Brown the mince in batches
- Lightly coat the diced stew in flour, season with salt and pepper and brown off
- In the same pan, sauté the onions and stir in the beef stock pots, tomato puree and herb pot
- Whilst the onions are cooking, add the Tesco beef stock, red wine and root vegetables to the casserole dish – stir well. Once the onion is cooked, add to the casserole dish and stir to combine.
- Ensure that the steak pie mix is covered in liquid and then cook in the oven with the lid on for 2-3 hours, stirring regularly.
- Once cooked, allow to cool before assembling the pie
- Once cooled, transfer the mixture to a pie dish and top with the pre-rolled puff pastry.
- Crimp the edges and pierce a few holes in the pastry to allow steam to escape. Brush the pastry with the egg wash, cover with cling film and refrigerate until ready to cook.
- When you’re ready to cook, pop in a pre-heated oven at 180°C/370°F/gas 4 for 20-25 minutes until piping hot and the pastry is golden and puffed up.