As we approach Father’s Day on 21 st June, we're sure you will have been inundated with advertising, making sure you don’t miss out on finding your Dad the perfect gift this Father’s Day. And here at Victoria Eggs, whilst we know the wonders of a great gift, we also know it’s the heartfelt gestures that mean the most.
This year, why not try something different? Because saying thanks, doesn’t always have to break the bank. Showing your Dad that you appreciate all his efforts (from the plasters on skinned knees to his unofficial taxi service, and his unwavering ability to make anything right) simply needs a little bit of thought and a whole lot of love.
Why not whip up our tried and tested recipe for Shepherd’s Pie, from Victoria’s own family cookbook, and have a night in with your Dad? This classic British dish is simple to make, tasty and the perfect dish for showing that you care. There is something about the smell of the ingredients cooking that is familiar and comforting, and we love that everyone has their own way of making it.
For Victoria, her Mum makes simply the best Shepherd’s Pie going, and we’re entrusting you with her recipe... we think that the addition of HP Sauce is a definite winner. If you fancy making a Cottage Pie instead, simply swap the lamb for beef. Either way, they’re perfect covered in gravy and served with green beans or peas... along with a good dollop of HP of course!
For the Mince
1 large onion, skinned and finely chopped_
2 medium carrots, sliced_
500g pack of Lamb mince_
500ml lamb or beef stock
2-3 tbsp HP Sauce
1 tbsp Worcestershire Sauce
½ tsp mixed herbs
Season with salt and pepper
For the Mash
900g potatoes, peeled and chopped into chunks
30g (2 tbsp) butter
3-4 tbsp milk
75g grated cheddar cheese
1. Pre heat the oven to 180C/ Gas mark 4. Dry fry the lamb in a medium saucepan until the mince begins to brown, stirring frequently. Add the onions and carrots and continue to cook for 10 mins. Drain off any excess fat.
2. Stir in the stock, HP Sauce, Worcestershire Sauce and mixed herbs. Bring to a simmer, cover and cook for 25 mins, until the mixture thickens. Stir occasionally.
3. Meanwhile boil the chopped potatoes in salted water for 10-15 mins until tender. Drain well. Then mash with the butter and milk, and mix well.
4. Put the mince into an ovenproof dish, top with the mash and sprinkle over the cheese.
5. Bake for 25-30 mins until the top turns golden brown and the mince is bubbling through at the edges.
If you want to really go all out with your classic British cooking, head over to our English Dinner range for a selection of aprons, tea towels, and more for a hearty grub themed Father's Day!