Ingredients
- 500g minced lamb
- 200g white onion, peeled and diced
- 200g carrots, peeled and diced
- 100g turnip, peeled and diced
- 500ml water
- 20g tomato purée
- 10g beef stock paste
- 20g plain flour
- 30ml The Balsamic
- Salt & Freshly Milled Pepper
Method
- Heat a suitably sized saucepan over a moderate heat then add the minced lamb, stirring well to break up.
- Add the prepared vegetables and cook for a further 5 minutes.
- Add the stock powder and tomato purée and mix well.
- Gradually add the water and Balsamic Reduction, increase the temperature to bring up to the boil, reduce and simmer for 40 minutes.
- Check and adjust the seasoning and consistency if required.
- Tip into a suitably sized oven dish, and chill.
Root Vegetable Topping
Ingredients
- 200g potatoes, peeled and diced
- 150g carrots, peeled and diced
- 75g turnips, peeled and diced
- 75g parsnips, peeled and diced
- 30g butter
Method
- Place the prepared vegetables into a suitably sized pot, cover with cold water and place on the cooker over a high heat.
- Once boiling, add a little salt and reduce to simmer for approximately 25 minutes, or until the vegetables are tender.
- When cooked, drain in a colander, shaking well to dry out the vegetables.
- Return to the pan and mash well, add the butter and check the seasoning.
- Use to top the pie and rough up the surface with a fork.
NB: for a softer richer textured mash add a little double cream when mashing.
