Just what you need for your Shepherd's Pie, Lamb kebabs or Burgers! Lamb mince is so versatile that its a must have especially for those mid week dinners.
Portion: 250g per unit
Heat 1 tbsp oil in a medium saucepan then soften 1 chopped onion and 2-3 chopped carrots for a few mins. When soft, turn up the heat, add 500g lamb mince and wait until brown.
Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Meanwhile, heat the oven to 180C then make the mash. Boil 900g potato, cut into chunks, in salted water for 10-15 mins or until tender. drain the potatoes, then add 85g butter and 3 tbsp milk and mash.
Put the mince into an ovenproof dish, top with the mash ( optional – sprinkle some cheese on the top). Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.
Leave to stand for 5 mins before serving.
Heat some oil in your pan, then add your mince. The mince will start to break down in the pan. As the mince cooks keep stirring it around the pan as the mince slowly browns (8-10 minutes). Continue stirring it until it eventually it all turns brown.
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