Recipe from René La Sagne
Submitted by Waverley Books
500 g minced lamb
1 onion, sliced in circles
Salt and pepper
Lamb stock or good gravy, about 1 cup
6 large potatoes, boiled, mashed and cooled
25 g butter
Brown the minced lamb in its own fat. Add the onion and fry until soft. Place in a pie-dish. Add enough gravy or stock to moisten, but don’t make it too runny. Cover with cold mashed potatoes. Dot potatoes with butter and bake for 40 minutes at 190 degrees Celsius/gas mark 5 until brown.
This recipe for Scotland’s national dish, mince, comes from my first book The Complete Book of Mince which was written by me, René La Sagne. My book was very nearly almost an international bestseller when it was published. The Sun said about me ‘René is The Prince of Mince’, and as a result many people tried to find my restaurant in Paisley – ‘Maison de Mince’. My book sold very well in Paisley and on its publication STV news made a special piece about mince and my book in their ‘And finally’ slot. I was a TV celebrity (mince) chef!
Mince for me is truly special. I grew up in Filo-et-Choux-sur-L’Eau in La Sagne, Switzerland where mince is not a national dish. I met my Glaswegian wife on holiday and she brought me home to Paisley, opened our restaurant, and taught me mince.
Here I share with you my Shepherd’s Pie recipe.
Brighten your day and life with this funny book full of insights on life while you cook the nation’s favourite staple – mince – in 72 different ways. Includes 72 recipes for mince: turkey, beef, chicken and vegetarian recipes. This hilarious cookbook explores the life of René La Sagne, his café that serves mostly mince in Glasgow, and expert tips on serving mince to a nation that prizes mince above all else.
René La Sagne is published by Waverley Books.