Ingredients
- 2 tablespoons olive oil
- 2 carrots, finely chopped
- 1 large onion, finely chopped
- 1 large celery stalk, finely chopped
- 2 garlic cloves, chopped
- 800 g (1 lb 12 oz) minced (ground) lamb
- 375 ml (13 fl oz/1½ cups) beef stock
- 2 tablespoons tomato paste (concentrated purée)
- 1 tablespoon worcestershire sauce
- 2 thyme sprigs
- 1 tablespoon plain (all-purpose) flour
- 3 tablespoons chopped parsley
Pea and potato mash
- 750 g (1 lb 10 oz) desiree potatoes, peeled and cut into 5 cm (2 inch) chunks
- 310 g (11 oz/2 cups) frozen peas
- 40 g (1½ oz) butter, plus some extra melted butter for brushing
- 2 tablespoons milk
Method
1. Preheat the oven to 200°C (400°F/Gas 6).
2. Heat the olive oil in a large saucepan over medium heat. Sauté the carrot, onion, celery and garlic for 5 minutes, or until softened. Increase the heat to high, then add the lamb and stir constantly for 5–7 minutes until the meat has changed colour, breaking up the lumps with a wooden spoon. Stir in the stock, tomato paste and worcestershire sauce and add the thyme sprigs.
3. Bring to the boil, then reduce the heat to low and simmer, stirring often, for 20–25 minutes, or until the sauce has reduced. Stir in the flour and cook for another 5 minutes, or until the sauce has thickened. Remove the thyme sprigs, then stir in the parsley and season to taste with sea salt and freshly ground black pepper. Spoon the mixture into a 2 litre (70 fl oz/8 cup) baking dish, or four 500 ml (17 fl oz/2 cup) ovenproof dishes.
4. While the lamb mixture is simmering, make the pea and potato mash topping. Cook the potatoes in a saucepan of boiling salted water for 15 minutes, or until tender. In a separate saucepan of boiling salted water, cook the peas for 3 minutes, or until tender. Drain the potatoes and peas. Mash the potatoes with the butter and milk and season well. Put the peas in a food processor and blend to a smooth purée, then mix through the potato mash.
5. Spread the mash over the lamb mixture, using a fork to roughen the surface slightly. Brush the topping with some melted butter, then bake for 20 minutes, or until the topping is golden brown, hot and bubbling. Allow to cool slightly, then serve.
