This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!)Remove the film but leave the shepherd’s pie in its wooden tray*. Place on a baking tray in the centre of the oven and cook for 35 minutes.If using a gas oven, cook for an extra 5 minutes.Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.

*Our wooden trays are designed for the oven. Just make sure they aren’t placed close to any element or flame.

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Potatoes, lamb (32%), carrots, onions, red wine, celery, cornflour, butter (milk), double cream (milk), breadcrumbs (wheat flour (wheat flour, calcium carbonate, iron, niacin, thiamin), yeast, salt, caramelised sugar, colours: paprika extract, turmeric extract), lamb stock (lamb bones, yeast extract, water, salt, sugar, cornflour, onion juice concentrate, rosemary, thyme), tomato purée, red wine stock (red wine concentrate, yeast extract, dried potatoes, salt, sugar, dried onions, rapeseed oil, ground black pepper, thyme), beef stock (water, beef bones, yeast extract, salt, molasses, tomato purée, rapeseed oil, dried onions, ground black pepper), free-range egg yolk, rapeseed oil, garlic purée, Dijon mustard (water, mustard seeds, vinegar, salt), rosemary, parsley, salt, vegetable stock (salt, sugar, dried onions, dried leeks, rapeseed oil, ground turmeric, ground black pepper), thyme, black pepper, white pepper, ground bay leaves, ground star anise.

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WARNING: Although we do our very best to take out all the bones, some may remain.

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For allergens, including cereals containing gluten, see ingredients in bold. May also contain nuts, peanuts and sesame.

Please note: We are constantly reviewing our recipes to ensure they are as delicious as possible. Try as we might, sometimes we are not as quick to update our website.
Please always check the sleeve found on your dish for the most up to date information.

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