Ingredients
- 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
Details
servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Average budget
Preparation
Step 1
Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins. When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
Step 2
Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk.
Step 3
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. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (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.
It is sometimes best to let the mince cool before adding the mash as otherwise it can sink in and become a bit messy (still tastes good!)
Like these recipes? Then you'll love
-
Approved byThe Chef Classic French onion soup 3.6/5 (363 Votes)
-
Clonakilty Blackpudding “Sausage... 3.9/5 (212 Votes)
-
Foie gras and leeks cooked "à la... 4/5 (196 Votes)
-
FOOD PORN Duck breast in orange sauce 3.5/5 (252 Votes)
-
Quick Spaghetti Bolognese Recipe... 3.3/5 (211 Votes)
-
Chicken & thyme risotto 3.6/5 (167 Votes)
-
Zigeuner Sauce (Gypsy Sauce) 3.4/5 (163 Votes)
-
Parmentier de Confit de Canard 3.6/5 (148 Votes)
Chef Tips and Tricks
In this video, we show you the best way to trim and tie a roast, all by yourself! You don't need the butcher or supermarket to do it for you when it's so easy to do it at home.
Leave a comment about this recipe