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Ingredients
- onion, diced
- 2-3 small carrots dicedInstagramCapture_b6a899c7-340a-4dff-9117-28520304715e
- 2 sticks celery, diced
- 1 courgette diced
- Butter
- 500g minced lamb
- 2 tbsp tomato puree
- 2 tbsp Worcestershire sauce
- 1-2 tsp dried mixed herbs
- Salt & black pepper
- 25g butter
- 25g flour
- 250 ml veg stock
- Approx 800g potatoes (I used a mix of roosters and sweet potatoes)
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Melt a good helping (1-2 tbsp) butter in a large saucepan, add the veg, cover and stirring frequently cook for 10-15 minutes.
Add the mince and cook until all the meat is browned.
While the meat & veg are simmering, in a separate saucepan, melt the butter & stir in the flour, this is a roux. Slowly add the stock, stirring all the time, when all of the stock has been added, set the sauce aside for a minute.
Add the tomato puree, the Worcestershire sauce, seasoning & herbs to the meat and veg, then stir in the sauce.
Leave to simmer for 20 minutes or so.
Preheat the oven to 200C.
Cook your potatoes, cream them using as much butter as you like, a little milk and I like to add a good pinch of nutmeg too, it gives a wonderful flavour to mashed potatoes.
Turn off the heat under the meat sauce and transfer it to a casserole/pie dish. Top with the mashed potato, make sure it’s evenly distributed and then fluff it up with a fork.
Place the pie in the oven and cook for 25-30 minutes.
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