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Beef Burgers

1kg of beef mince
1 handful of shallots
1 handful of fresh coriander
1 handful of fresh thyme

Finely chop the shallots, garlic, coriander and thyme. Mix this in with the mince and scrunch together into balls of around 200g before flattening them into burgers, a little egg and breadcrumbs can help to bind the burgers but is not necessary. Then place the burgers under a hot grill or on a griddle and cook to your preference.

Why not try lamb burgers using lamb mince and a little mint?

Glorious Pot Roast

This is a Well Hung favourite; we got it from some friends in Scotland. It passed the WHM taste tests convincingly. The problem with Brisket is that it is a lesser cut and needs slow cooking-not easy to do if you’re usually in a rush to put something nice on the table. Steaks are so much easier. Or are they? Brisket is often sold rolled, and makes a fantastically tasty, easy to cook joint. It shouldn’t take more than 40 minutes to prepare a roast for eight, with little or no attention or preparation required in the minutes prior to serving.

Our briskets are usually cut to 1kg; use 2 to serve 8 hungry people.

2 1kg brisket joints 2kg carrots
700g onions 6 good cloves of garlic
250ml red wine salt and pepper
100g mixture of bacon and rinds (uncooked)
Lots of thyme, and parsley stripped off stalks and chopped
Bay leaf/parsley clove if liked

You can substitute or add other root vegetables for some of the carrots. Parsnips will sweeten the dish, while Jerusalem artichokes will enrich it. The vegetables are integral to the dish.
Roast the meat on a high setting for 40 minutes – include any blood from the packaging.

Fry the chopped bacon. Finely chop the onions and garlic and brown in your largest casserole, in some of the dripping that comes off the roasting meat.

Turn up the heat and tip in the wine – you can flambée some brandy or sloe gin in addition to the wine at this stage if you want. Bubble furiously until most of the liquid has gone.

Add the herbs, salt and pepper, and 500ml water/stock. Boil.
Leaving the oven on, take the meat out and place on top of the onions, scraping out any debris from the roasting tin. Place the casserole in the oven. Turn to low and bake for 4 hours if using that day. Add the carrots chopped into 2” chunks after 2 hrs tucking them around the meat.

If not serving on the day, turn the oven off after 2 hours, leaving the casserole in situ. Warm through the following day.

To Serve: Remove the meat to a plate and keep warm. Remove the carrots from the cooking liquid. Liquidise the cooking liquid, adding as many carrots as are required to make a plentiful thick gravy. Carve the meat into thick slices and serve with mustard or eye wateringly fresh horseradish. The carrots remaining can be handed in a separate serving dish.

Tips: Baked potatoes are an easy accompaniment, as are other steamed vegetables.

The plentiful gravy can be made well in advance so you can stay with your guests until the moment you carve the meat.
To make a really easy holiday dish, you could make an old fashioned rice pudding to cook in the oven with the meat and potatoes, and go out walking for the afternoon.

Roast Rib of Beef with Caramelised
Shallots & Madeira

Serves 6-8. Ready in 2¼ - 2½
Cooking time: 1.5 hours and 1.25 hours for medium

2.25kg/5lb rib of beef on the bone
600g/1lb 5oz peeled shallots
25g/1oz butter
1 tbsp olive oil, plus a bit extra
1 tbsp balsamic vinegar
2 tsp plain flour
300g tub fresh beef or chicken stock
200ml/7fl madeira
2 fresh bay leaves

Let the beef come to room temperature in a roasting tin while you prepare the gratin.

Preheat the oven to fan 200°C/conventional 220°C/gas 7. Rub the beef all over with olive oil and season generously (2 tsp black pepper and 1 tsp salt) to make a crust. Roast for 20 minutes, turn the oven down to fan 170°C/conventional 190°C/gas 5 and roast for a further 1 hour for rare beef, 1 ¼ for medium. Remember to baste the beef occasionally.

While the beef is roasting, put the shallots in a heavy-bottomed saucepan with the butter and 1 tbsp olive oil and heat so the butter melts. Stir to coat, then add 2 tbsp water and the balsamic vinegar. Cover, turn the heat down very low and let the shallots cook for 10 minutes until they are almost tender. About 25 minutes before the beef is ready, tip the shallots round it and leave to caramelize.

Blend the flour with 2 tbsp stock then pour the rest of the stock into a pan with the Madeira and bay leaves. Boil until reduced by half. Stir the flour mixture, pour into the pan and stir in the gravy. Remove the bay leaves, then reheat before serving.
When the beef is ready, cover with foil and let it rest for 20 minutes before serving. Remove the shallots and add to the gravy with any meat juices, skimmed of fat. Serve the beef with the gravy and vegetables.

Beef, Stilton & Guinness Pie

Serves 6

1kg (2lb 4oz) lean, cubed braising steak
75g (3oz) Stilton
225ml (8fl oz) Guinness
95g (3.5 oz) button mushrooms, cleaned and quartered
(stems intact)
1 large onion, peeled and sliced
1-2 tbsp groundnuts or other flavourless oil
1x284ml tub fresh beef stock
2 rounded tbsp plain flour, plus a little extra for rolling
Half x 500g pack puff pastry
1 tbsp melted butter
Sea salt and freshly ground black pepper

You will also need a large saucepan with a lid, and a pie dish with a capacity of about 1.2 litres (2 pints)

In a large saucepan over a low heat, sweat the mushrooms and onion in a 1 tablespoon of the oil for 10-15 minutes, until the onion is soft but not coloured. Remove the mushrooms and onion from the pan and set aside.

Turn the heat up, add the beef and seal it on all sides. You will probably need to do this is 2 batches, and may need another tablespoon of oil. Return the mushrooms, onion and, if cooked in batches, all the beef to the pan. Add the Guinness, beef stock, some salt and pepper and stir well. Cover with the lid and reduce to simmer for 1 hour. After this time, remove the lid to allow the liquid to reduce, and continue cooking for a further 45 minutes to 1 hour, or until tender.

Crumble the Stilton, using all the cheese including the rind, into the saucepan and, over a low heat, stir well until all the Stilton has melted making sure it does not stick to the bottom of the pan. Mix the flour and 4 tablespoons of water together and add this to the sauce, stirring until it has all been incorporated and is starting to thicken. Continue to cook for 5 minutes, stirring constantly. Remove from the heat, check the seasoning and allow to cool. Preheat the oven to 200C/400F/gas mark 6.

On a lightly floured surface, roll the pastry to a thickness of 3-5mm. Place the pie dish upside down in top of the pastry and, using it as a template, cut around the rim with a sharp knife, allowing an extra 2.5cm (1in) around the edge of the dish so that you'll be able to seal the pastry lid on to the dish itself.

Transfer the meat mixture to the pie dish, then wet the rim of the pie dish and place the pastry on top, gently pressurise the edges to the rim to seal it. Now, using the blunt edge of a knife, gently tap the edges of the pastry back to help it ride, then lightly brush the top of the pastry with the melted butter. Any leftover pastry can be used to decorate the top of the pie.

Place the completed dish on a baking sheet and bake in the oven for about 20 minutes, until the pastry is golden.

Italian Pot Roast

The slow cooking of this Italian-inspired pot roast results in tender slices of beef with plenty of well-flavoured, sweet red wine gravy. Serve with mashed potato.
Serves 8
Cooking time: 3½ hours, plus 20 minutes resting time

18 shallots
2 tbsp vegetable oil
1.5-1.75kg silverside or brisket
2 carrots, finely diced
2 sticks celery, finely diced
2 fresh bay leaves
Half pack fresh rosemary
Half pack fresh thyme
1 tbsp tomato puree
350ml red wine, such as a Chianti or Merlot
350ml hot beef stock

Preheat the oven to 150C, gas mark. Place the shallots in a bowl, pour boiling water over and leave for 1 minute. This will release the skins and ease peeling. Then drain and peel.

Heat the oil in a large flameproof casserole on the hob. Place the beef into the hot dish and sear over a high heat for 4-5 minutes, turning he meat regularly so that the outside is a deep golden colour all over. Transfer onto a plate and set aside. Add the carrots, celery and shallots to the casserole and gently fry over a medium heat for 2-3 minutes until golden.

To make a bouquet garni, tie the fresh herbs together with a kitchen string. Stir in the tomato puree, then pour in the wine and beef stock. Add the bouquet garni and season. Bring to the boil. Return the beef to the casserole, cover and transfer to the oven. Cook for about 3½ hours, stirring every 30-45 minutes.

To serve, allow the beef to rest for you 20 minutes, then slice. Remove and discard the fresh herbs. Serve the beef with mashed potato and a spoonful of the vegetables and sauce.

Beef Stew & Dumplings

A real winter warming English dish. Serves 4
Cooking time: approx. 2 hours
Oven temperature: Gas mark 3, 170ºC

Lean beef cubes (braising, chuck steak, shin and leg)
Celery - 2 sticks
Baby carrots - 6
Swede - half a small one
Parsnips -2
English Beer or stock
Worcestershire sauce and gravy granules
Self-raising flour
Wholegrain mustard

Heat 15ml (1tbsp) oil in a pan and cook 450g lean beef cubes for 4-5 minutes until browned. Transfer to an ovenproof casserole dish and add 2 sticks celery, cut into chunks, 6 baby carrots, peeled and left whole, half a small swede, peeled and cut into chunks, and 2 parsnips peeled and cut into chunks. Pour over 600ml (1pt) English beer or stock and 15ml (1tbsp) Worcestershire sauce. Cover and place in a preheated oven for approximately 2 hours, until beef is tender.

Meanwhile, make the dumplings: in a bowl mix together 100g self-raising flour, 50g suet, 15ml (1tbsp) wholegrain mustard and 75ml (1tbsp) water. Mix together to form a smooth dough and divide into 8 balls. 20 minutes before the end of cooking time thicken the casserole with 30ml (2tbsp) gravy granules and place the dumplings on top. Cook uncovered for the remaining cooking time.

Serve with mashed potato and veg or crusty bread.

Brisket in Cider

A true West Country dish with Cornish mead and scrumpy cider. Serves 4-6. Cooking time: 30-40 minutes per 450g 1/2 kg 1 lb plus 30-40mins

Lean beef brisket joint
2 onions
3 eating apples
1 cinnamon stick
Ground ginger
Rhubarb & apple chutney:
Rhubarb, eating apple, ground ginger, cider, mead (alternative use apple juice or cider) & cinnamon stick.

Heat a table spoon of oil in a large lidded casserole dish and brown the brisket joint on all sides. Add 2 onions, quartered, 3 eating apples, cut in half, 1 cinnamon stick and 5ml (1tsp) ground ginger to the pan.

Pour over 150ml (1/4/ pt) of Cider, cover and simmer on the hob or in oven (Gas mark 3 / 170ºC) for calculated cooking time. Serve hot or allow to cool in the cider. Transfer to a cold pan or bowl to cool down quicker.

Meanwhile make the chutney:in a pan place 2 sticks rhubarb, cut into chunks, 1 eating apple, cored and sliced, 2 large pinches of ground ginger, 60ml (4tbsp) cider, 45ml (3tbsp) mead and 1/2 Cinnamon stick. Cook over a gentle heat for 5-10 minutes until softened. Add sugar to taste.

Serve hot with potatoes and seasonal veg with the sauce as a thin gravy. Or serve cold thinly sliced with salad or in sandwiches with the apple and rhubarb chutney.

Beef Steaks with Stilton Sauce

Using one of England's finest cheeses. Serves 2
Cooking time: 5 minutes (rare), 8 Minutes (medium) 12 minutes (well done) For sirloin or rump 2cm thick (3/4/"), fillet steaks are approx. 1cm ( 1/2") thicker, so will needs an extra 2-4 minutes cooking time

Beef steaks: sirloin, rump or fillet are best
Red onion
Stilton cheese
Soft cream cheese
Semi-skimmed milk
English mustard

Heat a table spoon of oil in a pan and cook 2 lean beef steaks according to table above, along with 1/2 red onion, cut into thin slices. Once cooked, removed from the pan and keep warm.
Add to the pan 50g (2oz) Stilton cheese, 30ml (2tbsp) soft cream cheese, 15ml (1tbsp) semi-skimmed milk and 5ml (1tsp) English mustard, Heat gently for 1 minute.

Serve the steaks with sauce poured over, red onions, new potatoes and seasonal vegetables.

Steak & Kidney Pie
(a true English classic)

Serves 4
Cooking time: 2 hours
Oven temperature: Gas mark 4-5 180ºC

Beef cubes (braised, chuck & blade, stewing cubes, shin & leg.)
Oyster mushrooms
Tomato puree
Gravy granules
Puff pastry & beaten egg.

In a pan heat 15ml (1tbsp) oil and brown 450g (1lb) lean beef cubes for 4-5 minutes. Transfer to a large ovenproof pie dish, Add 225g (8oz) kidney, cored and cut into pieces, 1 onion sliced, and 100g (4oz) mushrooms, cut into pieces. Mix together 300ml (1/2pt) stock, 30ml (2tbsp) gravy granules and pour over the meat and vegetables.

Roll out the 500g puff pastry big enough to cover the pie dish. Dampen the edge of the dish with a little water and place pastry on top of the meat mixture, trim off any excess pastry and lightly press the edges to seal. Brush with beaten egg and place into a preheated oven for 2 hours; cover with foil once pastry is risen and golden to prevent burning. Serve with mashed potato, peas and additional gravy. 

Recipes and pictues kindly supplied by
EBLEX: English Beef and Lamb Executive

Peak District Farm Shop Menu

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