Ingredients
600g/21oz Minced Lamb
1 Onion, finely chopped
2 Carrots, thinly sliced or quartered
2 Garlic Cloves, crushed
2 Tbls Plain Flour
2 Tbls Tomato Paste
1 Cup Vegetable Stock
2 Tsp Worcestershire Sauce
1/4 Tsp Rosemary
1/4 Tsp Thyme
Small Tin Sweetcorn
1/2 Cup Frozen Peas, defrosted
Mashed Potatoes:
Potatoes, peeled, chopped and cooked
Butter
A littleTin Milk and Fresh Milk
100g/3.5oz Cheddar Cheese, shredded
2 Egg yolks
Method:
Filling-
Fry the onions and carrots together then add the lamb and cook until browned.
Add the crushed garlic and cook for 1 minute. Turn down the heat to low and add the flour, stir until well combined.
Add the herbs, tomato paste, worcestershire sauce and vegetable stock.
Bring to boil and simmer covered for 15 minutes, stirring occasionally.
Add the sweetcorn and peas, stir through and remove from stove.
Pour the meat mixture into a casserole dish and spread evenly.
Top with mashed potatoes and bake in oven 190C/375F until potatoes are golden.
Mashed Potatoes-
Mash potatoes with butter and milk, then stir in the egg yolks and cheddar.
If you are going to pipe the potatoes, spread a thin layer of mashed potatoes over the lamb filling before piping (This will seal the gravy from coming up inbetween the piped potatoes).
Enjoy!
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