Diced lamb shoulder in a mint gravy topped with shortcrust pastry. Served with mashed potato, carrots and green beans.
Pre-heated oven: 200°C/400°F/Gas 5-6. Fan oven: 180°C/355°F. 35 mins or longer if required.
Cook from frozen. Do not pierce, cook with film lid on. Ensure food is piping hot. Once cooked do not reheat.
Store at -18°C, do not refreeze once thawed
Potato, Water, Lamb (16%), Carrot, Green Beans, WHEAT Flour (With Calcium, Iron, Niacin, Thiamin), Vegetable Oils (Palm, Rapeseed, Sunflower), Leek, Onion, Cornflour, White Wine Vinegar, Tomato Puree, Yeast Extract, Mint, Salt, Caramelised Sugar, Lamb Stock, Stabiliser (Cellulose), Sugar, Pepper.
Please note that recipes or suppliers may change from time to time if we cannot obtain the quality or quantity of ingredients we need, or to improve flavour. While every effort is made to minimise changes, more than one recipe could be available at the same time. We therefore advise that you always refer to the label on your chosen dish as this will show all the ingredients and indicate any allergens used in that specific recipe. If you have any concerns regarding ingredient changes, please contact your local team.