Hebridean Crofter’s Pie
Hebridean Crofter’s Pie Recipe
Crofter’s pie is similar to a cottage pie or shepherd’s pie. It’s a tasty and wholesome meal, which is nice and easy to make and loved by most! We use rare breed Hebridean mince from our own farm here in Strathglass. Guests at Eagle Brae can order this delicious homecooked meal, ready to pop into the oven. However, you can now try it for yourself at home using this Hebridean Crofter’s pie recipe…
Ingredients (feeds 4)
- Minced Hebridean lamb or hogget (900g)
- Carrots (200g grated)
- Potatoes (900g, peeled and quartered)
- Onions (one, finely chopped)
- Garlic (3 cloves finely chopped)
- Leeks (250g chopped in half moon shape)
- Milk (100ml)
- Fresh rosemary (5g finely chopped)
- Fresh mint (1 bunch)
- Paprika (half tsp)
- Olive oil (1 tbsp)
- Worcestershire Sauce (a splash)
- Lamb stock (or any red meat stock, 150ml)
- Black pepper
Heat a heavy bottom pan on a medium heat. Add the olive oil. Once heated add the onions until they are golden brown (around 5 to 7 minutes). Add the garlic and stir. Brown your mince in with your onion and garlic. Once all the meat is browned, add paprika, black pepper, mint, rosemary and Worcestershire sauce. After a few minutes add the grated carrots and leeks. Add one cup of lamb stock. Season and then simmer on a low heat for 40 mins or so. Serve into an oven-proof dish and leave it to cool. Note the mashed potatoes will sink into the mince if the mince is still hot and runny so it’s important to let it cool.
Put some salted water on the boil and cook your potatoes ready to make some mash. Once the potatoes will cut through easily with a knife, drain them and add them back to the same pan. Add the milk to the potatoes and mash. Mash them thoroughly until smooth but don’t add too much milk otherwise the mashed potatoes can easily become mixed in with the creamy sauce later!
The finished pie
Add the mashed potato to the top of your mince mix and rough the top surface with a fork as the furrows from the fork trails get nice and crispy in the oven. Put in the oven and cook for 35-40 mins on 180 degrees. Serve with crunchy green vegetables or garden peas.petits pois or all three! Garnish with a pinch more of fresh parsley and enjoy!
The secret to a great taste is high quality lamb mince, fresh rather than dried herbs, quality home made stock and liberal quantities of Worcestershire sauce! You may wish to add a little grated cheddar on the top but only do this at the very tail end otherwise the cheese will burn.
For more delicious Eagle Brae dishes, see our other home-cooked recipes.