1 tbsp sunflower oil
1 large onion, chopped
2-3 medium carrots, chopped
500g pack lamb mince
2 tbsp tomato purée
large splash Worcestershire sauce
500ml beef stock
900g potatoes, cut into chunks
85g butter
3 tbsp milk
serves 4
Heat the oven to 180C/ fan 160C/ gas 4,
1. Heat 1 tbsp sunflower oil in a medium saucepan,
+ soften 1 large
chopped onion and 2-3 medium chopped carrots and soften for a few mins.
2.When soft, turn up the heat, crumble in 500g lamb and
brown, tipping off any excess fat.
3. Add 2 tbsp tomato purée and splash of Worcestershire
sauce, then fry for a few mins.
4. Pour over 500ml
beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering
halfway.
5. Meanwhile, make the mash. Boil 900g potatoes in salted
water for 10-15 mins until tender.
6 Drain, then mash with 85g butter and 3tbsp milk.
7.Put the mince into an ovenproof dish, top with the mash
and ruffle with a fork.
The pie can now be
chilled and frozen for up to a month. (To bake from frozen, cook at 160C/fan
140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under
the grill to brown, if you like.) Leave to stand for 5 mins before serving.
8. Bake for 20-25 mins until the top is starting to
colour and the mince is bubbling through at the edges
Recipe from Good Food magazine, March 2009
