Recipe of the month – April

The Easter break is looming and with that, we’ve got Easter entertaining covered with our traditional shepherd’s pie recipe. This family favourite is easy to follow and is a perfect dish to pop in the oven while you enjoy the company of family and friends. Recipe comes from Carol Bowen-Ball’s Four Seasons ESSE Cook book.

Quick shepherd’s pie for Easter


500g lamb mince

1 onion, finely chopped

2 carrots, peeled and chopped

1 tsp dried rosemary

2 tbsp onion gravy granules

2 tbsp Worcestershire sauce

100g frozen peas

2 frozen garlic baguettes

1 tbsp olive oil


1.  Preheat the oven if necessary to 200 C/Fan 180 C/Esse Dial Guide HOT. (Aim for the dial reading to be in the middle of HOT).

2.  In a large pan, fry the lamb mince with the onion, carrots and rosemary for 5 minutes, stirring frequently.

3.  Add the gravy granules, Worcestershire sauce, peas and 100 ml boiling water, mixing well. Cover and simmer for 10 minutes, stirring occasionally, then transfer to an ovenproof dish.

4.  Slice the garlic bread and arrange over the top of the lamb mixture. Drizzle the bread with the olive oil and bake for 15 minutes until golden. Serve, if liked, with a crisp green salad.


The garlic baguettes can be replaced with a ready-made tear-and-share bread offering. The cheese, onion and garlic variety is a good Father pleasing option.