(Serves 4)
Ingredients
Sunflower oil
1 large onion
2-3 carrots
500g lamb mince
500ml beef stock
4 tbsp tomato purée
200g peas
5 tbsp Worcestershire sauce
Salt and pepper, to taste
900g potatoes
100g butter
150-250ml milk
Preparation
1. In a large frying pan, heat up a few tbsp of oil. Sauté onion and carrots for 5 minutes before adding lamb mince. Cook for about 5 minutes. Add beef stock, tomato purée, peas and Worcestershire sauce. Season with salt and black pepper. Reduce the heat to a low-medium temperature and simmer for 35 minutes.
2. Meanwhile, boil potatoes until soft. Drain and mash with butter and milk.
3. Transfer the meat mix into an ovenproof dish (or individual ramekin dishes, if using) and top with mashed potatoes. Spread evenly. You can also use a piping bag to pipe the mash over the meat for a neat finish.
4. Bake in a preheated oven at 200C/gas mark 6 for 20 minutes or until the mash turns golden brown.
