Shetland Shepherd’s Pie By Ronnie Eunson from Uradale Farm, Shetland Isles, compiled by Wendy Barrie, cook, food writer and Leader of Slow Food, Scotland’s Ark of Taste.

The Ark of Taste was created by Slow Food to catalogue the existence of endangered foods and associated food culture lest they are lost or forgotten forever. Not only is this a valuable register providing fascinating insights, it may also be our saviour one day. As industrial farming methods and food processing continue to diminish our biodiversity, these fragile foods are recognised and boarded on the Ark - a record of our food heritage and a saving of old breeds, varietals and seeds.
Such products include Native Shetland Kye (cattle) and Lamb, old landrace breeds - small animals with big flavours! Ronnie and his family farm organically in the far north of Scotland and sell organic yarns from their flock too. These animals can withstand the feisty weather and live well off land that is uniquely rich in flora, biodiversity and ‘terroir.’ Shetland Blacks are the native potato and also thrive in the soil and climate of Shetland. For an island salt fit for the Ark, look no further than Isle of Skye for an artisan product, produced from Loch Snizort.

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Ingredients: Serves 2
200g Native Shetland Lamb or Kye, minced 
1 onion, peeled & chopped
2 carrots, peeled & diced
3 medium sized Shetland Black Potatoes
50g butter
1 dessert spoon cornflour, slaked in water
Scottish rapeseed oil
Isle of Skye Sea Salt (another Ark product)
Freshly milled pepper

1 Place a drizzle of rapeseed oil in a pan and brown the meat. Once all is browned, add the onions to soften.
2 Meanwhile, wash potatoes and cut in halves. Boil the potatoes in a pan of lightly salted water, using Isle of Skye Sea Salt, until tender then drain. 
3 Add carrots to the meat pot and almost cover the contents with water. Bring to boil and simmer with lid on for a good 10 minutes to cook through.
4 If you wish to mash potatoes, cast off skins and return potatoes to pan and crush with a knob of butter.
5 Pre-heat grill.
6 Add the slaked cornflour to the meat and return to the boil to cook out flour and thicken the gravy.
7 Spoon the mince into 
individual bowls or a family 
dish and finish with a topping of mash potato. Fork the tops and season.
8 Toast in the grill for 
a few minutes to finish the 

Photo© Wendy Barrie

In association with Taste Communications.