400g lamb mince
4 medium potatoes, peeled and quartered
1 carrot peeled and diced
1 red onion finely chopped
1 sprig of rosemary finely chopped
1 clove of garlic finely chopped
1 tablespoon of tomato puree
2 tablespoons of Worcestershire sauce
300ml Lamb stock
Large handful of grated parmesan
Knob of butter and splash of milk for the mash
preparation 5 mins • you cook for 16 mins •
Watch a 30 second preview of my cook-along video below
This is a great, tasty family classic. It's true that done badly it can be rather bland and evocative of school dinners (!) but my take gives it a delicious flavour with lamb mince, a little kick of Worcestershire sauce and the subtle taste of rosemary running through it. Top the pie with lovely parmesan mashed potato and you have a quick and easy, freezable dish that the whole family can tuck into. This is a two part recipe. In part one we start cooking the lamb. In part two we make the mash and bake the pie.
Large pan of salted boiling water for the mash
Large frying pan/wok for the mince
1.5 litre pie dish
Colander to drain the potatoes
Before you start have all the ingredients out and ready. Put a large pan of salted boiling water on the hob. Put your frying pan/wok on a high heat and click here!
Before you start have your pie dish out with your masher, milk and butter. Now click here!