Ingredients
- 1 tbsp sunflower oil
- 1 large onion, chopped
- 2–3 medium carrots, chopped
- 500g lamb mince
- 2 tbsp tomato purée
- A generous splash of Worcestershire sauce
- 500ml beef stock
For the mash topping:
- 900g potatoes, peeled and cut into chunks
- 85g butter
- 3 tbsp milk
- Sea salt, to taste
Method
Sauté the Veg
Heat the oil in a medium saucepan. Add the chopped onion and carrots and cook gently for 5 minutes, until softened.
Brown the Mince
Increase the heat, add the lamb mince, and cook until browned. Drain off any excess fat.
Build the Flavour
Stir in the tomato purée and Worcestershire sauce. Cook for 2–3 minutes to concentrate the flavour.
Simmer
Pour in the beef stock. Bring to a simmer, cover, and cook for 40 minutes, uncovering halfway to reduce and thicken slightly.
Make the Mash
Meanwhile, preheat the oven to 180°C (fan 160°C/gas 4). Boil the potatoes in salted water for 10–15 minutes, until tender. Drain well, then mash with butter and milk until smooth and fluffy.
Assemble the Pie
Spoon the lamb mixture into an ovenproof dish. Top with the mashed potato, spreading to the edges and ruffling the surface with a fork.
Bake
Bake for 20–25 minutes, until the top is golden and the filling is bubbling around the edges.
To bake from frozen: cook at 160°C (fan 140°C/gas 3) for 1–1 hour 20 minutes, until piping hot in the centre. Brown under the grill if desired.
Serve
Let the pie stand for 5 minutes before serving.