Recipes: Morrocon lamb with apricots | Scotch beef cottage pie

Moroccan lamb with apricots
Moroccan lamb with apricots
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Quality Meat Scotland shares a recipe provided by actress Claire Grogan for its Round the Table campaign, as well as a simple cottage pie recipe for all the family to enjoy.

Clare Grogan’s Moroccan lamb with apricots

Ingredients (Serves 4)

2 tsp of olive oil

500g of lean, diced Scotch lamb

1 red onion, chopped

2 crushed garlic cloves

700ml of chicken stock

1 cinnamon stick

1 tsp of honey

Salt & pepper

Large handful of dried apricots, sliced in half

Small handful of chopped mint

Small handful of toasted almonds to decorate

Green veg of your choice



Heat the olive oil in a big casserole dish. Add the Scotch lamb and brown – this should only take 3-4 minutes – and make sure you keep stirring. Transfer your lamb to a plate.

Stir in onion and garlic and soften, then put the lamb back in.

Add 3/4 of the stock, your cinnamon stick, honey, and salt and pepper. Bring to the boil then reduce the heat and simmer for at least an hour. Keep adding a little stock so it doesn’t dry out.

Add the apricots and half of the mint then cook for at least another 30 minutes.

Sprinkle with the almonds and mint garnish then serve with green veg and couscous.

Pour yourself a large glass of red wine and enjoy!

Scotch beef cottage pie (serves 4 – 6)


500g lean Scotch beef mince

1 medium onion, chopped

1 clove garlic, crushed

2 x 400ml cans of chopped tomatoes or 
bottle of passata

1kg potatoes

350g frozen mixed vegetables (carrots, peas, green beans)


Cook the mince exactly as you would for bolognaise until it is just a little drier than you would normally serve over pasta then add the frozen mixed vegetables.

Lightly grease an ovenproof/freezer safe shallow baking dish or six individual freezer to oven containers then spoon the mince mixture over the base of the dish or dishes.

Prepare some mashed potato or use a mix of potato and turnip for the topping.

Add a little butter or grated cheese.

Spread the mash over the mince.

Heat in a moderate oven at 180C for 30-40 mins (large pie) or 20 mins (individual small pies) or until thoroughly hot.