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

Instructions

1. 1

   Brown the onion, garlic, carrots and leek in the pan.

2. 2

   Add the lamb, liver, red wine and the stock.

3. 3

   Bring to the boil and season well.

4. 4

   Add plenty of fresh herbs and place in an oven-proof dish.

5. 5

   Add the puree mixed with the tomatoes and pesto on the top.

6. 6

   Bake in the oven until golden brown.

7. 7

   Serve with French beans tossed in red chilli oil.

8. 8

   250 g arborio rice 500 ml chicken stock 4 asparagus spears, cooked 1 roasted red pepper, diced 2 cloves garlic, diced 10 fresh peeled prawns, cooked 100 g grated parmesan 150 ml double cream olive oil 20 g butter fresh basil 1/4 red onion, diced Saut‚ the onion, garlic and butter.

9. 9

   Add the rice and fry until the grains are all coated with butter.

10. 10

    Then add the stock, cover and cook for about 15 minutes.

11. 11

    Finish off with the prawns, basil, cream, parmesan and seasoning.