Ingredients
- 4 large potatoes, cut into small chunks
- 15 g butter
- 1 tablespoon milk
- 1 tablespoon oil
- 1 onion, finely chopped
- 750 g lamb mince
- ¼ cup (30 g) plain flour
- 1 teaspoon dried mixed herbs
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1½ cups (375 ml) beef stock
- 1 cup (125 g) grated Cheddar
Method
1. Lightly grease a 1.5 litre ovenproof dish. Bring a large saucepan of water to the boil and cook the potato until tender. Drain, then mash until smooth and fluffy. Add the butter and milk and season to taste with salt and cracked black pepper.
2. Meanwhile, heat the oil in a large saucepan and cook the onion over medium heat for 3 minutes, or until golden. Add the lamb mince and cook for 2–3 minutes, breaking up any lumps with the back of a wooden spoon. Reduce the heat to low, sprinkle on the flour and cook for a few seconds, or until lightly golden. Add the mixed herbs, Worcestershire sauce, tomato paste and season with salt and pepper. Gradually pour in the stock and stir until smooth. Bring to the boil, then reduce the heat and simmer for 5 minutes.
3. Pour the lamb mixture into the ovenproof dish. Spread the mashed potato over the top and use a fork to swirl the surface. Sprinkle with cheese. Place under a hot grill for 5 minutes, or until the cheese is melted and golden brown. Serve the pie with steamed vegetables.
