They describe this dish as a 'modern twist on Shepherd's Pie' as it uses locally brewed Real Ale as a large part of the stock, which gives a delicious, rich flavour.

Arrow Farm's Dinah Blagg was kind enough to host the cooks and to provide all the ingredients (apart from the ale) for them to make their hearty dish.

She also explained about the farm's history, local ethos and about their famously versatile Marfona potatoes.

The ale for the pie was the delicious Lady Mary from the Grafton Brewery in Retford, which Tracy selected during a trip to the Grafton Hotel in Worksop.

Ingredients

500g minced lamb
1 carrot, finely chopped
1 onion, finely chopped
2 cloves garlic
1 tbs plain flour
1 handful chopped parsley
3lbs Marfona potatoes, peeled and chopped into large chunks
300ml beef stock
300ml real ale of your choice
Splash Worcestershire sauce
2 tlbs double cream
2 egg yolks
Salt and black pepper
2tbs olive or rapeseed oil
Handful grated Red Leicester cheese

Method

- Brown the mince in a saucepan or wok, giving it a good 4 or 5 minutes to really get some nice brown bits – that's where all the flavour comes from.

- Now remove the meat with a slotted spoon and keep it to one side in a bowl. Fry off the onion, garlic, carrot and parsley together for a couple of minutes in the rapeseed oil until they have softened slightly. Add the flour and stir in well.

- Add the meat back into the vegetable mix and season well with the salt and pepper, Worcestershire sauce and then add the beef stock and the Real Ale. Simmer for about 30 minutes on a very low heat until the sauce has thickened slightly.

- Meanwhile, boil the potatoes for about 20 to 25 minutes, drain.

- Mash the potatoes and stir in the egg yolks, cream and some more salt and pepper.

- Put the meat mixture in an ovenproof dish and smother with the mashed potato. Sprinkle the cheese on top. Place in a 200c over for 20 minutes and then brown under a grill for a minute or so.


To visit the Arrow Farm Shop website, click here