Comfort in a box from Scotch Beef and Lamb
Autumn is well under way and with winter fast approaching, comfort food is the order of the day especially for family dinners. There’s nothing quite like a hearty roast, a warming casserole or a family favourite of ours, shepherds pie on a cold blustery day. These dishes fit the bill so well for Quality Meat Scotland’s (QMS) new winter campaign to promote Scotch Beef PGI and Scotch Lamb PGI as the perfect wholesome comfort food. I needed no encouragement to get cooking as we’re a family who loves our Scotch beef and lamb and to help, QMS sent me this lovely comfort box full of cosy goodies.
Over the next few weeks I’ll be cooking a range of healthy and nutritious comfort food meals that are guaranteed to provide satisfying dinners that all the family will love.
Shepherds pie, made with leftover Scotch lamb. Comfort food at it’s best.
The first dish, shepherds Pie was traditionally made with the leftover meat from Sundays roast and would be served up for dinner on Monday. The meat would be minced and my mother talks of also using leftover vegetables by mincing them with the meat to make the base for the pie. If I’m lucky enough to have leftover meat it’s how I like to make shepherds pie but in the absence cooked meat I use minced lamb.
Mincing leftover cooked lamb makes the best shepherds pie.
This is real tasty comfort food and I’ve been making this recipe for 30 years and to be honest it’s never really changed much. When the boys were small they loved it with baked beans but as they’ve got older I serve it with whatever seasonal vegetables are available.
Potato, parsnip and leek mash makes a delicious topping
- 1 tbsp rapeseed oil
- 1 large onion, chopped
- 2 medium carrots, diced
- 6 large mushrooms, sliced
- 500g cooked leftover miced lamb Substitute with uncooked lamb mince if you don't have cooked lamb.
- approx 1 tbsp plain flour I use a flour shaker to add the flour to the pan.
- 250 ml stock beef, vegetable or chicken.
- 2 generous tbsp tomato ketchup
- 1-2 tbsp worcester sauce
- 1 sprig fresh thyme use half tsp dried if no fresh
- Heat the oil in a large saute pan, add the onion and cook for 2-3 minutes. Add the carrots and mushrooms and continue cooking for 5 minutes until the vegetables start to colour.
- Meanwhile prepare the potato and parsnip topping. Place the potatoes and parsnips in a large pan of salted water, bring to the boil and simmer for approximately 15 minutes until tender. Drain and mash with the butter and milk. Beat in the leek if using.
- If using cooked minced lamb - add the stock, ketchup, Worcester sauce and thyme to the pan and mix together. Gently fold the cooked lamb through the mixture and gently heat through. Season with black pepper and salt if required.
- If using uncooked lamb mince - add the lamb to the saute pan with the vegetables and brown, stirring to break up any lumps. Sprinkle on the flour and mix through. Cook for 1-2 mins, stirring to make sure the mixture does not stick to the bottom of the pan. Add the stock, tomato ketchup, Worcester sauce, black pepper and cook over a low heat, simmering for approx 45 minutes. Check seasoning and adjust if required.
- Add the meat to a medium sized ovenproof dish and top with the potato mixture, using a fork to spread and make ridges on top.
- place in the oven and bake for about 25 - 30 minutes until piping hot and the potato is golden.
A healthy and nutritious meal
More information about cooking with variety of cuts videos, recipes and recipe booklets can be found at Scotch Beef and Lamb and at Scotch Butchers Club where you’ll also find a list of Scotch Butchers Club members in your area. Scotch beef and Scotch lamb is among the best in the world and has been awarded PGI (Protected Geographical Indication) and only farms, cattle and sheep that meet the stringent standards laid down by Quality Meat Scotland are eligible be called Scotch beef and lamb. To be confident when buying meat, look for the blue Scotch beef and Lamb label and PGI logo. That way you can be assured that what you’re buying is quality lamb, born and bred in Scotland to the the QMS standard.
Loving my Scotch Lamb apron. Look for the blue Scotch lamb and Scotch Beef logo when buying meat
I was sent the comfort box along with a £20 Scotch Butchers Club voucher by QMS. I was not expected to provide a positive review and all opinions expressed are my own