Filling - lamb/lamb lung and offal/Veggies 1kg (this is the cooked weight, so when using meat 1.25kg raw meat)
Fat - 200g butter (or vegan alternative) + 50g flour (cornflour if wanting gluten free) or 250g suet
Pinhead Oats (also called steel cut oats) 350g
Onion - 2 medium approx 400g
Liquid 600ml - veg or meat stock. When making veggie I used the cooking water from the lentils and some marmite, some veg stock and maybe worcester sauce. For meat ideally use the liquid you cooked the meat in
Spice - eg
2tsp salt approx, you need to taste the mix. Salted butter or marmite will also add salt
3 tsp ground pepper (or 1tsp pepper and 2 cayenne pepper)
1 tsp ground coriander seed
1 tsp nutmeg (or mace)
1 tsp paprika
1/2 tsp cinnamon
1 tbsp vinegar (but not needed when you use olives in the veggie version)
For the vegetarian option you can use anything you fancy for the filler, but consider how much flavour lamb has, you need to add this somehow.
Popular flavour enhancers are marmite, worcester sauce or soya paste, consider the volume of liquid if you use worcester sauce.
250g black beans (cooked - I used Cassegrain tinned haricot noire with Lemon grass and combava leaves)
100g mushrooms
180g carrot (2 largish carrots)
250g cooked green lentils (125g dried lentils)
150 g cooked black lentils (75g dried)
30g peanut butter
40g olives
Cook the lentils (reserve the liquid to use with the stock), grate the carrot, chop the mushrooms and olives small and mash the black beans
Mix everything together all these ‘filling’ ingredients
Fry the onions gently in the butter until soft not brown
Mix with the veg mixture and add the liquid, flour and pin head oats.
Add all the spices.
Mix well
Should now be sloppy but not wet.
Put in to foil trays or loaf tins and cover with foil and cook in a 140°C oven for 2 hours (or steam in a pan)
When cooked the pinhead oats will be soft and have grown a lot in size (maybe 3 or 4 times the size they started off) and the mix will no longer be sloppy, it may be lightly browned.
Let cool and can be frozen at this point.
To reheat cook in oven at 150 for about an hour mins. I like to leave the foil off for half that time so it goes a bit crispy, but this may not be highly traditional.
Serve with mashed potato and mashed turnip - or any veg you want!
Ready to out in the trays and cook
