Here are some recipes to make some of our classic meals.
A warm, comforting classic served fresh at Luke’s made with rich minced beef, vegetables, and creamy mashed potato.
500g minced beef
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, crushed
2 tbsp tomato purée
400ml beef stock
1 tbsp Worcestershire sauce
1 tsp dried thyme
Salt and pepper to taste
800g potatoes, peeled and chopped
50g butter
100ml milk
Salt and pepper
(Optional) 100g grated cheddar cheese
1. Preheat your oven to 200°C (180°C fan).
2. Boil the potatoes in salted water until soft. Drain, then mash with butter, milk, salt, and pepper.
3. In a large pan, fry the minced beef until browned. Drain excess fat.
4. Add the onions, carrots, and garlic. Cook for 5 minutes until softened.
5. Stir in the tomato purée, Worcestershire sauce, thyme, salt, and pepper.
6. Pour in the beef stock and simmer for 15 minutes until thickened.
7. Transfer the filling to an ovenproof dish.
8. Spoon the mashed potato on top and spread evenly. Add cheese if using.
9. Bake for 20–25 minutes until golden and bubbling.
Serve with buttered peas, crusty bread, or a fresh side salad.
Serves: 4
Prep time: 20 minutes
Cook time: 1½–2 hours
800 g Welsh lamb shoulder, trimmed and cut into bite-sized chunks
2 tbsp vegetable oil or Welsh rapeseed oil
2 medium onions, finely sliced
3 cloves garlic, crushed
1 thumb-sized piece ginger, grated
2 medium carrots, sliced (optional)
1 red pepper, sliced (optional)
400 g chopped tomatoes (tin)
250–300 ml lamb or beef stock
150 ml natural yogurt or crème fraîche
Salt and black pepper, to taste
2 tsp ground cumin
2 tsp ground coriander
1½ tsp garam masala
1 tsp turmeric
½–1 tsp chilli powder (to taste)
½ tsp smoked paprika (optional)
Fresh coriander, chopped
Steamed basmati rice or buttered new potatoes
Warm naan or flatbreads
1. Season and brown the lamb. Pat the lamb dry, season with salt and pepper, and brown in batches.
2. Cook the onions, garlic and ginger. Cook onions until golden, then add garlic and ginger.
3. Toast the spices. Add cumin, coriander, garam masala, turmeric, chilli powder, and paprika.
4. Build the sauce. Add tomatoes, then carrots and pepper if using.
5. Return lamb and add stock. Add lamb back in and pour in stock.
6. Slow cook. Cover and cook 1–1½ hours until tender.
7. Finish with yogurt. Stir in yogurt or crème fraîche.
8. Serve. Garnish with coriander and serve with rice or naan.
Spicier version: Add more chilli or fresh green chillies.
Slow cooker: Cook on low for 6–8 hours.
More Welsh character: Add leeks and serve with new potatoes.