Mountain Lamb Pie
Tender chunks of mountain lamb and root vegetables cooked slowly in a sweet red currant, rosemary and thyme stock with a hint of fresh mint, piped with potatoes.
- Serves 1
- All ingredients are prepared and cooked by hand.
- Ingredients: Prime Lamb, carrot, onion, leeks, redcurrant jelly (sugar, Redcurrant Juice, Pectin, Citric Acid, Acidity Regulator (Sodium Citrate)),gluten-free four, chicken and beef stock, worcestershire sauce (malt vinegar, molasses, sugar, salt, anchovies (fish), tamarind), potato, garlic, dried rosemary, thyme, mint, milk.
- Allergens: milk, celery, sodium citrate (in redcurrant jelly), fish.
- Reheating Instructions: For best results, cook from frozen. To Reheat in Oven: Oven fan 170'C *Electric 190'C *Gas 5 for 55 minutes. Preheat oven 170'C. Cook in centre of oven for 55 minutes. Ensure food is piping hot. To Reheat in Microwave: Microwave Cat E*850W* full-power. Pierce film. Cook on full power for 7 minutes, rest for 1 minute, cook for 7 minutes. Remove film carefully as contents will be very hot.