Ingredients

The following ingredients have 4 Servings
  • 1 kg white potatoes (peeled and cubed)
  • 50 grams butter (plus extra, to dot)
  • 30-100 ml full fat milk (or more, to taste)
  • Shetland sea salt (to taste)
  • freshly ground black pepper (to taste)
  • 10 grams butter
  • 1 tbsp sunflower oil
  • 1 onion (finely chopped)
  • 1 celery stick (finely chopped)
  • 1 small carrot (finely diced)
  • 2 garlic cloves (crushed)
  • 3 fresh thyme leaves (leaves only)
  • 500 grams lean lamb mince
  • 2 tbsp tomato puree ((optional))
  • 0.5 tsp Worcestershire sauce
  • 200 ml lamb stock ((from a stock cube is fine))
  • 100 grams frozen peas

Instruction

  • Preheat oven to 200 C/ 180 C fan.
  • Boil potatoes for 15 minutes or so until fork tender. Carefully drain using a colander and return the potatoes to the hot pan. Place the pot on the still-hot hob to steam the potatoes dry for a few minutes, shaking occasionally so they don't burn.
  • Mash with the butter and milk so that it reaches the desired consistency. Set aside to cool while you prepare the filling.
  • Heat the butter and oil in a saute pan, and gently fry the onion, celery and carrot for 5-10 minutes until it begins to soften.
  • Add the garlic and cook a further minute or so before addding the lean lamb mince. Saute until browned.
  • Add the thyme, tomato puree, Worcestershire sauce and lamb stock (from a stock cube is fine) and simmer for 10 minutes until the gravy has thickened.
  • Arrange the lamb mixture on the bottom of a casserole dish, top with a layer of frozen peas and pipe or spoon the mash over the top.
  • Dot a little butter over the top of the mashed potatoes, sprinkle with some paprika, if desired, and bake in the centre of the oven for 30 minutes.