In a land where sheep were a main food supply, it is not surprising that mutton and lamb form the basis of many Scottish dishes. Enjoy this recipe for traditional Scottish Cottage Pie.

Ingredients
Minced lamb – 450g (1 lb)
Potatoes – 700g (1½ lb)
Large onion
Mushrooms – 50g (2 oz)
Bay leaf
2 Carrots
Plain flour – 25g (1 oz)
Tomato puree – 1 tbsp
Butter – 25g (1 oz)
Milk – 4 tbsp
Lamb or beef stock – 300ml (½ pint)
Cheese – 50g (2 oz)

Instructions
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8-10 minutes. Add the flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bayleaf and place in a 1.7 litre (3 pint) ovenproof serving dish. At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash with the butter and milk and mix well. Spread on top of the mince mixture and sprinkle over with the grated cheese. Bake for 15-20 minutes in a pre-heated oven at 200C/400F (Gas Mark 6). Serve hot with green vegetables

Ith do shàth!
Cabrini
P.S: I would like to invite all our readers to send me their favourite recipe – and their favourite memories that go with it – to cabrini@celticlife.ca