• 1 tablespoon olive oil
  • 2 carrots grated
  • 1 onion, grated
  • 4-5 chestnut mushrooms, sliced
  • 500g lamb mince
  • handful dried rosemary
  • dash of worcester sauce
  • 1/4 tube tomato puree
  • Dash red wine
  • 4-6 large flowery potatoes
  • Chedder cheese
  • Parmesan cheese (optional)
  • Knob of butter
  • 2 egg whites


  • STEP 1
    Put the potatoes in a lidded microwave bowl with a little water and microwave on high for ten minutes.
  • STEP 2
    In the meantime, heat the oil in a large pan or wok, add the grated onion and carrot and fry for 2-3 minutes.
  • STEP 3
    Add the sliced mushroom and the minced lamb and fry until the lamb is brown.
  • STEP 4
    Add the wine, worcester sauce, tomato puree and rosemary and leave to simmer for 5-10 minutes, turn off the heat when the liquid has reduced to almost nothing.
  • STEP 5
    Mash the potatoes with a knob of butter and two egg whites.
  • STEP 6
    Put the lamb mixture into a large microwave dish. Spoon the mash on top and run a fork over the mash to make little peaks, top with the cheese.
  • STEP 7
    Microwave on hire for 5 minutes. For best results also grill for 2 minutes.
  • STEP 8
    Serve with mixed salad or seasonal greens. I usually make it for two and keep half in the fridge for lunch the following day.

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