Recipe
500g minced lamb
675g potato(es)
1 medium onion(s)
1 stick celery
1 medium carrot(s)
175ml lamb stock
25g butter
50ml milk
2 tbsp oil
2 tbsp Worcestershire sauce
1 tbsp tomato puree
salt and ground pepper to taste

Recipe Method
1 Peel the potatoes and cut into even sized chunks Transfer to a saucepan and cover with cold water Add 1/2 teaspoon salt and boil for about 20 minutes or until tender
2 Whilst the potatoes are boiling, preheat the oven to 200ºC Add the oil to a frying pan and fry the onion, celery and carrot over a medium heat for about 2 -3 minutes or until they soften
3 Add the lamb to the pan and cook for five minutes or until the lamb mince browns 4 Stir in the tomato puree and Worcestershire sauce Carry on stirring for a couple of minutes and then add the stock Season to taste before leaving to simmer for five minutes
5 Drain the potatoes and return to the saucepan Mash using a potato masher whilst adding the milk and butter Continue until the mixture is smooth
6 Transfer the mince mixture to an ovenproof dish and top with the mashed potato Fluff the surface using a fork to give the surface a crispy texture
7 Place the dish in the oven and cook for a further 20 minutes or until the potato topping turns golden brown