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Ingredients

  • tbsp Olive oil
  • 1 onion finely chopped
  • 2 Carrots finely diced
  • 12 button mushrooms finely chopped
  • 25 g flour
  • 450 ml stock and leftover gravy
  • 1 tsp tomato purée
  • 1 tbsp chopped parsley
  • 1 tsp thyme leaves chopped
  • Salt
  • pepper
  • 450 g minced lamb
  • 900 g cooked mashed potatoes
  • 50 g Cheddar grated
  • 1 egg
  • Garlic butter optional
  • A few drops of Worcestershire sauce for that umami kick
  • Method
  • Melt the butter add the onion, diced carrots and mushrooms and cook over a slow heat for 5 minutes. Add the flour and cook until brown.
  • Add the Worcester Sauce.
  • Add the stock bring to the boil. Add the tomato purée, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.
  • Fry the lamb until browned add to the sauce, bring to the boil. Taste and correct seasoning.
  • Mash the potatoes after boiling for 10 minutes add the egg and some butter, mash again.
  • Put in a pie dish cover with the mashed potatoes, and score with a fork. Sprinkle over the cheese and dot with garlic butter.
  • Place in a preheated oven at 180ºC for about 30 minutes until hot and bubbling. Garnish with parsley and serve with extra garlic butter melting into the potatoes.
  • You can if so inclined add some tomato ketchup to the sauce mix, to bring a touch of sweetness, but I leave that to you.
  • If this recipe or your variant of it, is a success, claim it as your own.