Our Shepherd’s Pie is going down a treat and a lot of people are asking us how we make it. We couldn’t possibly release the full recipe but here are a few aspects of it that certainly contribute to its great taste.
- We start with great ingredients. For us this means local, traceable and high quality. And with lamb that’s easy as we also run Willowford Farm and produce our own prime lamb.
- Then we bake the minced lamb to really dry it out and render a good bit of the fat off it. This means the lean mince really sucks up all the great flavours of the sauce when the two are cooked together – earthy onions, sweet carrots, tangy tomato, rich red wine and fragrant herbs.
- This is then topped with buttery mash and baked to perfection.
The result is an extremely satisfying and familiar pie but with really fabulous and refined flavours.