- 500g/ 1lb 2oz swede, peeled and cut into large chunks
A member of the cabbage family, the swede is often confused with the turnip, though they look…
- 500g/ 1lb 2oz floury potatoes, peeled and left whole
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 carrots, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 250g/ 9oz mushrooms, quartered
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- 500g/ 1lb 2oz lamb mince
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 400g can tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 tbsp tomato purée
- 50g/ 2oz butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Cook the swede and potatoes in a pan of boiling salted water for 10 mins until tender, then drain and set aside.
Heat oven to 200C/180C fan/gas 6. Heat the oil in a large frying pan over a low heat. Add the onion and carrots, and gently fry for 5 mins. Add the mushrooms, increase the heat to medium and cook for a further 5 mins. Tip the vegetables into a bowl.
Add the mince to the frying pan and cook until browned. Pour away any excess fat. Add the vegetables (not the swede and potatoes), tomatoes and tomato purée, cover and simmer for 15 mins, topping up with a little water if the mince looks a bit dry.
When the swede and potatoes are cool enough to handle, coarsely grate; then toss in the melted butter and season.
Tip the mince mixture into a deep ovenproof dish, top with the grated swede and potatoes, then put in the oven and cook for 40 mins.
Make it differentSpicy lamb jackets for 4: Make the mince mixture as above, then stir 1 tsp each ground cumin, ground coriander and hot chilli powder into the mince before stirring the vegetables back in with the tomatoes and tomato purée, and simmering as above. Use to top 4 large jacket potatoes, and serve with soured cream.