We grow our own food in a suburban village in the North East of England. Follow us as we keep up the battle to be self-sufficient.
Monday, 23 January 2017
The leftovers from the lamb joint we had recently were put to good use in a shepherds pie. The meat was stripped from the bones and put through the mincer. Vegetables were added to the mince and cooked in a pan for about 20 minutes before being transferred to a baking tray. Mashed potato was mixed with some of our ricotta cheese and placed over the mince and vegetables. It was then baked in the oven at 180C for 45 minutes.