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Seagrave Herdsmen Pie


    For the base:

  • 3tb sp Seagrave chutney
  • 1 tbsp vegetable oil
  • 1 large onion – peeled and chopped
  • 2 carrots – peeled and diced
  • 750g minced beef
  • 30g plain flour
  • 300 ml beef stock


  1. heat the oil in a large pan
  2. add the onion, once it starts to brown add the mince
  3. once the mince had browned add the carrots and cook for a further minuet
  4. pour in the beef stock and stir until thickened slightly, then cover with a lid for 45 minutes to an hour

Topping ingredients:

  • 900g flour potatoes such as Maris piper peeled and cut
  • 30g butter
  • 4tbsp hot milk
  • Salt and pepper
  • 125g grated cheese


  1. Cook potatoes in a large pan if slightly salted water, once the water starts to boil they should take 15 to 20 minutes to soften
  2. Once soft, drain well then return to the pan and add butter, cheese, milk and salt and pepper and mash
  3. Spread meat into a dish then cover with mash and make a swirly pattern with a folk and bake on 180°c for 20 to 25 minutes