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 Preparing
g cheer
Fo o d to brin of year cubed meat
at this time
for casseroles
Here are some simple steps to follow for
the perfect base to all your casseroles.
As the temperature drops and
the days shorten, our bodies 1 2
crave comforting foods to keep
us nourished and uplifted.
These should be warming
and wholesome dishes
providing sustenance to
keep us fuelled and active. Cut all the meat into even bite sized
cubes, removing any fat.
Put flour (1 tbsp per kilo of meat) in a bowl,
add salt and pepper and mix together.

Sometimes when we need a boost, our favourite dish of food can bring 3 4
back deliciously comforting memories, smells and tastes.
Try these very tasty meals made with Scotch Beef PGI and
Scotch Lamb PGI and watch your family smile with contentment.

Add the meat cubes in batches to the Heat oil in a large pan or casserole dish.

The Labels You Can Trust seasoned flour, turn until all the meat is coated. Add the floured meat in small batches to
the pan.
Labelling is your guarantee of the provenance, 5 6
production methods and quality of the product
youre buying (from farm to plate).
Whenever you see the Scotch Beef PGI* or Scotch Lamb
PGI* labels, they guarantee that these products have
been reared to very high standards of animal husbandry
and welfare only in Scotland.
Turn the meat to brown all over. Remove from the pan and add the
Make sure you look for the labels you can trust. remaining batches until all browned.
For more delicious recipe ideas visit:
www.scotchbeefandlamb.com
*Protected Geographical Indication
Slow Cooking
Most of the recipes in this booklet can be cooked using a slow cooker.
Look out for the slow cooker symbol and change the cooking times as follows.

Usual Cooking Time Slow Cooking Time

Freezer Friendly 15 - 30 mins 1 - 2 hours on high or 4 6 hours on low

Save time, work and money by making extra portions for the freezer. 30 mins - 1 hour 2 3 hours on high or 5 7 hours on low

Cool food thoroughly before freezing. Defrost leftovers completely, 1 - 2 hours 3 4 hours on high or 6 8 hours on low
ideally in the fridge overnight and eat within 24 hours. Do not refreeze. 2 - 4 hours 4 6 hours on high or 8 12 hours on low
Invest in some good freezer containers, make sure you label and date Remember that the liquid wont evaporate or thicken during cooking, so if youre
food clearly so there is no guessing whats inside! adapting a standard recipe, its best to reduce the liquid by roughly a third. Liquid
should just cover the meat and vegetables. You can also use a tsp of cornflour
Most of these comforting recipes are freezer friendly fully or in part,
mixed to a paste with a little cold water to thicken the stew toward the end.
see recipes for the symbol.
Ingredients will cook at different speeds, always check your manufacturers
For the latest guidelines visit www.food.gov.uk guidelines on when to add ingredients.
FRAGRANT LAMB STEW
PREP: 10mins / COOK: 1hr 20mins / SERVES: 4
IngredIenTS Method
500g cubed Lamb shoulder 1. Heat the oil in a large pan and cook the
1 tbsp olive oil lamb, onion, ginger and garlic over high
heat for 5 minutes or so until nicely
1 onion, chopped
browned. Stir in the spices and cook
2cm piece root ginger, chopped for a minute more.
2 garlic cloves, chopped 2. Add the lentils and stock, bring to a simmer
/2 tsp paprika*
1
then cover and cook gently for 1 hour until
/2 tsp turmeric*
1 the lamb is tender.
/2 tsp ground cinnamon*
1 3. Stir in the apricots and cook for a further
1
/2 tsp ground ginger* 15 minutes. Add the lemon juice to taste
then ladle into bowls and scatter with the
125g red split lentils
pomegranate and coriander leaves. Serve
1 litre hot lamb stock with couscous.
12 ready to eat dried apricots,
halved
To serve
Juice of 1 lemon
100g pomegranate seeds
2 tbsp coriander leaves
Couscous
*or use 2 tsp ras-el-haout (a spice mix)
Freeze the FIlling after step 3
It can be used as a base for lasagne,
Bolognese or chilli.

Homemade LASAGNE
PREP: 15mins / COOK: 1hr 45mins / SERVES: 6
IngredIenTS method
750g Beef mince 1. Heat the oil in large pan and cook the
4 rashers smoked streaky bacon, onion, garlic, celery and bacon over a fairly
high heat until nicely browned. Add the
chopped
beef and continue to cook the meat to seal
1 tbsp olive oil it all over.
1 onion, chopped 2. Add the tomatoes, wine or stock and
1 garlic clove, chopped bay leaves. Bring to the boil then cover and
2 celery stalks, chopped simmer for 45 minutes.
2 cans chopped tomatoes 3. Heat the oven to 190C. Spread a third of
300ml red wine or beef stock the meat sauce into a large baking dish
and top with a layer of lasagne. Add a
2 bay leaves
little white sauce and some mozzarella
375g packet dried lasagne sheets then continue to layer up to make three
500g jar white bchamel sauce layers finishing with the lasagne sheets
220g ball mozzarella, drained and topped with white sauce. Scatter over the
roughly torn remaining mozzarella and sprinkle evenly
with Parmesan.
2 tbsp freshly grated Parmesan
4. Cook in the oven for 45 minutes, covering
with foil once the top is nicely browned.
Leave to sit for a few minutes before
serving.
FRAGRANT LAMB STEW
PREP: 10mins / COOK: 1hr 20mins / SERVES: 4
IngredIenTS Method
500g cubed Lamb shoulder 1. Heat the oil in a large pan and cook the
1 tbsp olive oil lamb, onion, ginger and garlic over high
heat for 5 minutes or so until nicely
1 onion, chopped
browned. Stir in the spices and cook
2cm piece root ginger, chopped for a minute more.
2 garlic cloves, chopped 2. Add the lentils and stock, bring to a simmer
/2 tsp paprika*
1
then cover and cook gently for 1 hour until
/2 tsp turmeric*
1 the lamb is tender.
/2 tsp ground cinnamon*
1 3. Stir in the apricots and cook for a further
1
/2 tsp ground ginger* 15 minutes. Add the lemon juice to taste
then ladle into bowls and scatter with the
125g red split lentils
pomegranate and coriander leaves. Serve
1 litre hot lamb stock with couscous.
12 ready to eat dried apricots,
halved
To serve
Juice of 1 lemon
100g pomegranate seeds
2 tbsp coriander leaves
Couscous
*or use 2 tsp ras-el-haout (a spice mix)
Freeze the FIlling after step 3
It can be used as a base for lasagne,
Bolognese or chilli.

Homemade LASAGNE
PREP: 15mins / COOK: 1hr 45mins / SERVES: 6
IngredIenTS method
750g Beef mince 1. Heat the oil in large pan and cook the
4 rashers smoked streaky bacon, onion, garlic, celery and bacon over a fairly
high heat until nicely browned. Add the
chopped
beef and continue to cook the meat to seal
1 tbsp olive oil it all over.
1 onion, chopped 2. Add the tomatoes, wine or stock and
1 garlic clove, chopped bay leaves. Bring to the boil then cover and
2 celery stalks, chopped simmer for 45 minutes.
2 cans chopped tomatoes 3. Heat the oven to 190C. Spread a third of
300ml red wine or beef stock the meat sauce into a large baking dish
and top with a layer of lasagne. Add a
2 bay leaves
little white sauce and some mozzarella
375g packet dried lasagne sheets then continue to layer up to make three
500g jar white bchamel sauce layers finishing with the lasagne sheets
220g ball mozzarella, drained and topped with white sauce. Scatter over the
roughly torn remaining mozzarella and sprinkle evenly
with Parmesan.
2 tbsp freshly grated Parmesan
4. Cook in the oven for 45 minutes, covering
with foil once the top is nicely browned.
Leave to sit for a few minutes before
serving.
Mince&Tatties
PREP: 15mins / COOK: 40mins / SERVES: 4
IngredIenTS Method
500g Beef mince 1. In a broad based pan over a medium heat,
1 onion, chopped fry the diced vegetables in the oil for about
5 minutes until softened but not brown, then
2 medium carrots, diced
increase the heat, add the meat to the pan
1 small stick of celery, diced and fry until it is well browned, about 8-10
1 tbsp vegetable oil minutes.
2 tbsp plain flour 2. When the meat is browned, slightly reduce
600ml beef stock the heat then sprinkle the flour over the
meat and vegetables and stir for a couple
2 tbsp Worcestershire sauce
of minutes to cook the flour.
Freshly ground black pepper and salt
3. Add the stock, Worcestershire sauce, salt
and pepper. Stir while the sauce comes
gently to the boil and begins to thicken.
Simmer, covered, for about 30 minutes
adding more stock as necessary, until
everything is tender. Serve the mince in
shallow bowls with buttered mash or boiled
potatoes and a twist of black pepper.

Freeze now. save time later

Shepherds pie
PREP: 20mins / COOK: 50mins / SERVES: 4
IngredIenTS METHOD
400g cooked Lamb (shredded 1. If using mince, fry in a hot non-stick pan, stirring
or chopped) or 500g Lamb to break up any lumps, until nearly browned
mince and set aside. Heat the oil in a large pan and cook
the onion and carrots for 5 mins until softened.
1 tbsp sunflower oil Add the lamb, either mince or pre-cooked lamb
1 large onion, chopped rosemary, tomato puree, Worcestershire sauce and
2 carrots, diced beef stock. Bring to the boil then simmer gently
2 fresh rosemary sprigs for 20 minutes. Stir in the frozen peas.
2 tbsp tomato puree 2. Meanwhile, heat the oven to 190C. Cook the
potatoes in a large pan of boiling water for 15
2 tsp Worcestershire sauce
minutes, or until tender. Drain well, (pouring the
500ml beef stock boiling water onto the leeks in a separate pan to
75g frozen peas cook for 2 or 3 minutes) and return the potatoes
to the pan. Mash until smooth, beat in the butter
Topping
and milk, then add the cooked, drained leeks and
1 kg white potatoes, cubed stir together.
1 small leek, finely shredded 3. Transfer the lamb mixture to an ovenproof dish
Large knob of butter and spoon over the mash. Rake over the top with
3 tbsp milk a fork and sprinkle over the cheese. Bake for
2530 minutes until golden and bubbling around
50g grated mature cheddar
the edges.

Freeze IN INDIVIDUAL PORTIONS

Mince&Tatties
PREP: 15mins / COOK: 40mins / SERVES: 4
IngredIenTS Method
500g Beef mince 1. In a broad based pan over a medium heat,
1 onion, chopped fry the diced vegetables in the oil for about
5 minutes until softened but not brown, then
2 medium carrots, diced
increase the heat, add the meat to the pan
1 small stick of celery, diced and fry until it is well browned, about 8-10
1 tbsp vegetable oil minutes.
2 tbsp plain flour 2. When the meat is browned, slightly reduce
600ml beef stock the heat then sprinkle the flour over the
meat and vegetables and stir for a couple
2 tbsp Worcestershire sauce
of minutes to cook the flour.
Freshly ground black pepper and salt
3. Add the stock, Worcestershire sauce, salt
and pepper. Stir while the sauce comes
gently to the boil and begins to thicken.
Simmer, covered, for about 30 minutes
adding more stock as necessary, until
everything is tender. Serve the mince in
shallow bowls with buttered mash or boiled
potatoes and a twist of black pepper.

Freeze now. save time later

Shepherds pie
PREP: 20mins / COOK: 50mins / SERVES: 4
IngredIenTS METHOD
400g cooked Lamb (shredded 1. If using mince, fry in a hot non-stick pan, stirring
or chopped) or 500g Lamb to break up any lumps, until nearly browned
mince and set aside. Heat the oil in a large pan and cook
the onion and carrots for 5 mins until softened.
1 tbsp sunflower oil Add the lamb, either mince or pre-cooked lamb
1 large onion, chopped rosemary, tomato puree, Worcestershire sauce and
2 carrots, diced beef stock. Bring to the boil then simmer gently
2 fresh rosemary sprigs for 20 minutes. Stir in the frozen peas.
2 tbsp tomato puree 2. Meanwhile, heat the oven to 190C. Cook the
potatoes in a large pan of boiling water for 15
2 tsp Worcestershire sauce
minutes, or until tender. Drain well, (pouring the
500ml beef stock boiling water onto the leeks in a separate pan to
75g frozen peas cook for 2 or 3 minutes) and return the potatoes
to the pan. Mash until smooth, beat in the butter
Topping
and milk, then add the cooked, drained leeks and
1 kg white potatoes, cubed stir together.
1 small leek, finely shredded 3. Transfer the lamb mixture to an ovenproof dish
Large knob of butter and spoon over the mash. Rake over the top with
3 tbsp milk a fork and sprinkle over the cheese. Bake for
2530 minutes until golden and bubbling around
50g grated mature cheddar
the edges.

Freeze IN INDIVIDUAL PORTIONS

BRAISED Lamb ragu
PREP: 10mins / COOK: 2hr 30 mins / SERVES: 4-6
IngredIenTS METHOD
800g boneless Lamb shoulder 1. Heat the oil in a large pan and cook the
1 tbsp olive oil lamb shoulder over a high heat until nicely
1 onion, chopped browned all over. Lift out and set aside. Add
the onion, celery, carrot and garlic to the
1 celery stalk, chopped
pan, lower the heat a little and cook for 5
1 carrot, chopped minutes until softened and golden.
2 garlic cloves, chopped 2. Stir in the oregano, sundried tomato paste
4 sprigs fresh oregano or and canned tomatoes. Fill one of the cans
1 tsp dried with water and add to the pan. Return the
2 tbsp sundried tomato paste lamb, bring to a simmer then cover and cook
2 cans chopped tomatoes 70g very gently for 2 hours.
dry black olives (pitted dry 3. Lift the lamb out of the sauce then use forks
to shred the meat and return to the pan with
black olives with herbs are
the olives and simmer for 15 minutes.
good here)
4.Toss with freshly cooked pasta and torn basil
To serve leaves. Serve sprinkled with Parmesan and
Handful fresh basil leaves a good grinding of black pepper.
Pasta
Freshly grated Parmesan

Freeze for a Second supper

BEEF CASSEROLE
PREP: 15mins / COOK: 2 hours / SERVES: 6
IngredIenTS METHOD
1 kg Beef braising steak, cut into 1. Preheat the oven to 170C. Toss the beef
large pieces pieces in seasoned flour and fry in batches
3 tbsp plain flour, seasoned with salt until well browned on both sides, remove
and pepper with a slotted spoon to an oven-proof
casserole dish.
2 tbsp vegetable oil
70g chopped pancetta or smoked 2. Add the pancetta to the pan and cook until
bacon the fat runs, add the shallots and fry gently
for 5-8 minutes until starting to brown,
18 whole shallots, peeled then add carrots, celery and turnips and
500g small whole carrots, scrubbed continue cooking for a further 10 minutes,
and trimmed browning gently.
3 sticks celery, cut into 3cm lengths 3. Add the garlic and tomatoes and stir
6 small turnips scrubbed and halved together for 2-3 minutes and transfer all
2 cloves garlic, finely chopped this to the casserole with the meat before
pouring in the stock, ale (if using) and
1 x 400g can chopped tomatoes
herbs. Bring to the boil then cover the pot
500ml beef stock and cook in the oven for about 1 1/2 hours
300ml ale or stout (optional) until all is tender and the juices are rich and
Small bundle herbs tied with string delicious. Remove the herbs and check the
e.g. thyme, parsley and bay leaf seasoning.
4. Serve with mashed or boiled potatoes and
a sprinkle of fresh parsley.
Freeze NOW FOR LATER!
BRAISED Lamb ragu
PREP: 10mins / COOK: 2hr 30 mins / SERVES: 4-6
IngredIenTS METHOD
800g boneless Lamb shoulder 1. Heat the oil in a large pan and cook the
1 tbsp olive oil lamb shoulder over a high heat until nicely
1 onion, chopped browned all over. Lift out and set aside. Add
the onion, celery, carrot and garlic to the
1 celery stalk, chopped
pan, lower the heat a little and cook for 5
1 carrot, chopped minutes until softened and golden.
2 garlic cloves, chopped 2. Stir in the oregano, sundried tomato paste
4 sprigs fresh oregano or and canned tomatoes. Fill one of the cans
1 tsp dried with water and add to the pan. Return the
2 tbsp sundried tomato paste lamb, bring to a simmer then cover and cook
2 cans chopped tomatoes 70g very gently for 2 hours.
dry black olives (pitted dry 3. Lift the lamb out of the sauce then use forks
to shred the meat and return to the pan with
black olives with herbs are
the olives and simmer for 15 minutes.
good here)
4.Toss with freshly cooked pasta and torn basil
To serve leaves. Serve sprinkled with Parmesan and
Handful fresh basil leaves a good grinding of black pepper.
Pasta
Freshly grated Parmesan

Freeze for a Second supper

BEEF CASSEROLE
PREP: 15mins / COOK: 2 hours / SERVES: 6
IngredIenTS METHOD
1 kg Beef braising steak, cut into 1. Preheat the oven to 170C. Toss the beef
large pieces pieces in seasoned flour and fry in batches
3 tbsp plain flour, seasoned with salt until well browned on both sides, remove
and pepper with a slotted spoon to an oven-proof
casserole dish.
2 tbsp vegetable oil
70g chopped pancetta or smoked 2. Add the pancetta to the pan and cook until
bacon the fat runs, add the shallots and fry gently
for 5-8 minutes until starting to brown,
18 whole shallots, peeled then add carrots, celery and turnips and
500g small whole carrots, scrubbed continue cooking for a further 10 minutes,
and trimmed browning gently.
3 sticks celery, cut into 3cm lengths 3. Add the garlic and tomatoes and stir
6 small turnips scrubbed and halved together for 2-3 minutes and transfer all
2 cloves garlic, finely chopped this to the casserole with the meat before
pouring in the stock, ale (if using) and
1 x 400g can chopped tomatoes
herbs. Bring to the boil then cover the pot
500ml beef stock and cook in the oven for about 1 1/2 hours
300ml ale or stout (optional) until all is tender and the juices are rich and
Small bundle herbs tied with string delicious. Remove the herbs and check the
e.g. thyme, parsley and bay leaf seasoning.
4. Serve with mashed or boiled potatoes and
a sprinkle of fresh parsley.
Freeze NOW FOR LATER!
LAMB and TOMATO CURRY
PREP: 15mins / COOK: 1hr 10mins / SERVES: 4-6
IngredIenTS Method
800g cubed Lamb shoulder 1. Fry the meat in batches until well browned
1 tbsp sunflower oil on all sides. Remove with a slotted spoon
2 garlic cloves, chopped 4cm and set aside.
piece root ginger, peeled and 2. Heat the oil in a large pan and cook the
garlic, ginger, chillies and cumin seeds for
chopped
3 minutes. Add the lamb and tomatoes
2 green chillies, seeded and and cook for a further 5 minutes until the
chopped tomatoes begin to soften.
1 tsp cumin seeds 3. Stir in the stock and curry paste. Bring to
6 ripe tomatoes, quartered the boil then cover and simmer for 1 hour or
150ml lamb stock so, until tender. Check the seasoning and
add a little salt if necessary. Stir in the
2 tbsp hot curry paste
spinach and mango chutney and cook for
200g young leaf spinach a further few minutes until the spinach has
2 tbsp mango chutney wilted.
4. Divide between shallow bowls and serve
with steamed basmati rice or poppadoms.

Freeze for a party