Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 500g lamb mince
- 2 tbsp plain flour
- 500ml lamb stock
- 1 tbsp tomato puree
- 1 tsp Worcestershire sauce
- 150g frozen peas
- 1 kg potatoes, peeled and quartered
- 50g butter
- 100ml milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and carrots, sauté for 5-7 minutes until softened.
- Add lamb mince to the skillet, cook until browned all over.
- Stir in the flour, then gradually add lamb stock, tomato puree, and Worcestershire sauce. Simmer for 20-25 minutes until thickened, then add frozen peas and cook for an additional 5 minutes.
- Boil potatoes in salted water until tender, then mash with butter and milk until smooth. Season with salt and pepper.
- Transfer lamb mixture to a casserole dish and top with mashed potatoes, spreading evenly.
- Preheat oven to 200°C (180°C fan/Gas Mark 6). Bake for 20-25 minutes until golden brown and bubbling.
Notes
- For extra flavor, add red wine to the lamb mixture.
- Top mashed potatoes with grated cheese before baking for a cheesy twist.
- Experiment with different vegetables in the mash for unique flavors.
- Using sweet potatoes for the topping adds sweetness to the dish.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Gluten-free
Nutrition
- Serving Size: 1 slice
- Calories: 450 Kcal
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 95mg