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Mediterranean Shepherds Pie

1/2 lb Cooked lamb; diced
4 oz Duck livers
3 Red onions; diced
50 g Butter
3 Cloves garlic; diced
2 Carrots; dice
1 Leek
Red wine
Pesto fresh herbs
1 lb Mixed potatoes; parsnips, apples - cooked and pureed
6 oz Sun dried tomatoes; diced
3 tb Pesto
1/2 pt Strong lemonade chicken stock


Brown the onion, garlic, carrots and leek in the pan. Add the lamb, liver, red wine and the stock. Bring to the boil and season well. Add plenty of fresh herbs and place in an oven-proof dish. Add the puree mixed with the tomatoes and pesto on the top.


Bake in the oven until golden brown. Serve with French beans tossed in red chilli oil.



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