1 tbsp vegetable oil, 1 onion, 3 carrots, 500g mince lamb, 2 tbsp tomato puree, large splash Worcestershire sauce, 500 ml beef stock, 900g potatoes, 85 g butter, 3 tbsp milk.
- Heat a pan and put the oil in, chop the onion and carrots and add to the pan and cook until they are soft.
- Once soft add the tomato puree, and Worcestershire sauce and stir in.
- Add the mince and brown it off. Take the excess fat out with a spoon as this cooks.
- Season with salt and pepper then add the stock.
- Cover and then cook for 20 minutes on a low heat then uncover and continue cooking for 20 minutes.
- While this is cooking peel and cube the potatoes and put onto boil, once they are soft drain them. Put them back in the pan and add the butter, then start mashing, once mashed add the milk and stir in, you should now have a smooth mash.
- Once the mince is done put it in a deep oven proof dish and then smooth the mash over the top with a fork.
- Cook for a further 20 minutes in the oven at 150c to crisp and brown the top. Take out and leave to stand for 5 minutes, or you can continue to brown under the grill.
- Either way a delicious dinner perfect for a cold winter evening.