Ingredients

The following ingredients have 6 Servings
  • 15ml (1 tbsp) vegetable oil
  • 1 onion, peeled and finely chopped
  • 3 carrots, peeled and cubed
  • 2 celery sticks, washed and chopped
  • 450g (1lb) lamb mince
  • 15ml (1 tbsp) cornstarch
  • 600ml (1pt) lamb or vegetable stock
  • 15ml (1 tbsp) tomato puree
  • 5ml (1 tsp) thyme, finely chopped
  • 15ml (1 tbsp) rosemary, finely chopped
  • 1kg (2lbs) Albert Bartlett Rooster potatoes, peeled and sliced
  • 90g (3oz) butter
  • 45ml (3 tbsp) milk

Instruction

  • Gently fry the onion in the oil until softened.
  • Add the carrots and celery and fry for 5 minutes.
  • Turn up the heat and fry the lamb mince until browned, stirring the mixture constantly.
  • Turn down the heat and sprinkle the cornstarch over the mixture and stir.
  • Pour in the stock, tomato puree, thyme and rosemary.
  • Stir thoroughly and let the mixture slowly bubble for about 20 minutes.
  • Preheat the oven to 180°C/ fan 160°C/356°F/gas mark 4
  • Meanwhile, boil the potatoes in plenty of salted water.
  • When cooked, drain the potatoes and mash with the butter and milk.
  • Pour the meat in an ovenproof dish and top evenly with mash.
  • Ruffle the mash and bake for 20 minutes or until the mince bubbles and the mash is golden brown.
  • Serve immediately with green vegetables.