SHEP­HERD’S PIE

EDP Norfolk - - Step-by-step -

In­gre­di­ents

1 x 3kg to 4kg shoul­der of lamb 3 car­rots 2 large onion 4 cloves gar­lic 3 large plum toma­toes 100g peas 100g sil­ver­skin onions 50ml olive oil Fresh rose­mary Fresh mint 500g red pota­toes 100g smoked Nor­folk dap­ple, or a strong ched­dar 100g but­ter salt, pep­per

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