the olive oil in a large pan and fry the
onion, garlic, diced carrot and
celery stick for 6-8 minutes. Stir in the minced lamb and
cook for 3-4 minutes until browned, then add the sun-dried
tomato paste and Worcestershire sauce. Stir in
the beef stock and cover and simmer for 35-40
minutes until very tender. Season well. Mix the cornflour
with cold water to a paste, stir in and cook for 1 minute.
Serve over baked potatoes and top with grated cheddar.