Grass pastured British lamb slow-cooked with garden vegetables in herby bone broth with a spoonful of redcurrant jelly, topped with buttery mashed potato with rosemary.
Ready in 35 minutes.
Good to freeze.
Meat sauce: lamb mince (40%), onion, carrots, beef stock (water*, beef bones, celery, onion, carrots (11%), garlic, tomato puree, sunflower oil, peppercorns, bay leaf), celery, tomato puree, fortified wheat flour (calcium carbonate*, iron*, thiamin*, niacin*), redcurrant jelly (1%) (redcurrant juice, apple juice, gelling agent (pectin*), salt*, rosemary, peppercorns. Mashed potato topping: (47%) potato, butter (2%) (milk), salt*, rosemary (0.5%), peppercorns. *Non-organic.
ALLERGY ADVICE: see ingredients in bold.
per 340g serving
Energy 1703kJ 408kcal
of which saturates 10.7g
of which sugars 9.9g
Keep refrigerated 0–5 ̊C.
Suitable for freezing on day of purchase, use within one month. Do not re-freeze once defrosted.
OVEN Preheat oven to180 ̊C fan, Gas Mark 4. Remove sleeve and film, place on a baking tray. Cook for 25 minutes (from frozen: 55 minutes at 180 ̊C fan) or until piping hot and golden.
MICROWAVE 750W: remove sleeve and film, place on a microwaveable plate. Cook for 4-5 minutes (from frozen 10-12 minutes) or until piping hot. Rest for 4 minutes before serving. Do not reheat.
The cardboard is 100% recycled, the tray is 85% recycled content and both are recyclable. The plastic film is not currently recyclable. Please dispose of responsibly.
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