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Heat the olive oil in a large pan and fry the onion, garlic, carrot and celery stick for 6-8 mins.
Stir in the minced lamb and cook for 3-4 mins until browned, then add the sun-dried tomato purée and Worcestershire sauce.
Stir in the beef stock and cover and simmer for 35-40 mins until very tender. Season well. Mix the cornflour with 2 tsp cold water to make a paste, then stir this in and cook for 1 min.
Serve over baked potatoes and top with grated cheddar.