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Ingredients

Method

  • STEP 1

    Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

  • STEP 2

    When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

  • STEP 3

    Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

  • STEP 4

    Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

  • STEP 5

    Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

  • STEP 6

    Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

  • STEP 7

    Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

  • STEP 8

    Leave to stand for 5 mins before serving.

Recipe from Good Food magazine, March 2009

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