• Ingredients
     
    • 440g Minced Lamb
    • 1 tbsp sunflower oil
    • 1 large onion, chopped
    • 2-3 medium carrots, chopped
    • 2 tbsp tomato purée
    • Large splash of Worcestershire sauce
    • 500ml beef stock
    • 600g cooked potatoes, mashed with butter
  • Method
     
    1. Heat the sunflower oil in a medium saucepan, then soften the onion and carrots for a few minutes.
    2. When soft, turn up the heat, crumble in the Minced Lamb and brown, tipping off any excess fat.
    3. Add tomato purée and Worcestershire sauce, then fry for a few more minutes.
    4. Pour over the beef stock, bring to a simmer, then cover and cook for 40 minutes, uncovering halfway.
    5. Meanwhile, heat the oven to 180ºC/ Fan 160ºC/ Gas 4.
    6. Put the mince into an ovenproof dish, top with mashed potatoes and ruffle with a fork.
    7. Bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for five minutes before serving.
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