Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
Ingredients
- 1 Onion
- 1 Carrot
- 1 Celery Stick
- 1 Clove garlic
- 500 g Lamb Mince
- 1 tbsp Plain Flour
- 1 tbsp Tomato Puree
- 275 ml meat or vegetable stock 9fl oz
- 1 Bay Leaf
- 1 tsp Worcestershire sauce
- 1 tsp local Rapeseed Oil
- Ground Black Pepper
- 450 g British Queen potatoes 1lb
- 200 ml Milk hot, 7fl oz
- 50 g Unsalted butter 2oz
Cooking Instructions
- Finely chop the onion, carrot, celery and garlic.
- Place in a pan with rapeseed oil and sauté for 5 minutes over a medium heat.
- Add the lamb mince and break up well with a wooden spoon, cook until browned.
- Sprinkle in the flour and mix well, add tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.
- Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes.
- Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.
- Remove from the heat and crush with a potato masher until smooth, add hot milk, butter, salt & pepper, beat until well blended and fluffy.
- Heat the oven to Gas 5, 190°C, Fan 170°C.
- Remove the bay leaf from the meat and place the meat in an ovenproof dish.
- Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripy pattern.
- Place in the oven and bake for 30 minutes until top of the potato is golden.