SHEPHERD’S PIE
SHEPHERD’S PIE
Great Taste Award

SHEPHERD’S PIE

Tender minced lamb, slow-cooked in red wine then covered with our creamy mashed potato and a crunchy breadcrumb topping.

How to Cook

    This recipe is made with some raw ingredients, so please follow these cooking instructions carefully.

  1. Preheat your oven to 200°C/180°C fan/gas mark 7. (Be careful not to grill by mistake!)
  2. 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.
  3. Leave to stand for 2 minutes before serving. Make sure it’s piping hot throughout.
A little bit on the side image

A little bit
on the side

BEEF TOMATOES, FRESH BASIL AND BALSAMIC SALAD
(Serves 2)

2 ripe beef tomatoes, sliced
A handful of fresh basil leaves
2 tsp balsamic vinegar (preferably aged)
2 tsp olive oil
Salt and freshly ground pepper

1. Arrange the slices of tomato on a plate and layer with basil leaves.

2. Drizzle the vinegar and oil over the salad and finish off with a sprinkling of salt and freshly ground black pepper. Serve with some warm crusty bread and a freshly baked Charlie Bigham’s Spinach & Ricotta Cannelloni.

Something
to drink?

You can’t go wrong here with a good glass of fruity red wine. A bordeaux or rioja would be perfect. British pale ales are lovely with this, too.

Want to
join us?

We're always on the lookout for brilliant people.

Check our jobs