Ingredients
- 675g lean lamb mince
- 1 tablespoons sunflower oil
- 1 medium onion, peeled and finely chopped
- 1 large carrot, peeled and finely chopped
- 100g green peas
- 2 tablespoons plain flour
- 2 tablespoons tomato ketchup
- 2 tablespoons brown sauce
- 2 tablespoons freshly chopped rosemary
- 1 lamb stock cube, crumbled
- 300-425ml good, hot lamb or vegetable stock
- For the Topping:
- 675g floury potatoes, peeled and cut into medium chunks
- 450g swede, peeled and cut into small chunks
- 100ml milk or single cream
- 50g butter
- 2-3 tablespoons freshly chopped parsley or chives
Method
- Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
- Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil. Stir in the peas.
- Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
- Meanwhile prepare the potato and swede topping. Place the potatoes and swede in a large saucepan with boiling water and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes. Drain and mash together with the milk or cream and butter. Season, if required and stir in the parsley or chives.
- Preheat the oven to 180-190°C, 160-170°C Fan, Gas Mark 4-5.
- Spoon the meat filling into a 1.7L ovenproof dish and pipe or spread the surface with the potato mixture. Run a fork across the top of the mash. Bake uncovered for 30 minutes, or until the top is brown.
