PREPARATION TIME: 15 mins
COOKING TIME: 2 hrs
450g diced lamb (if it's in large chunks, chop it into smaller chunks)
2 large onions, chopped
2-3 large carrots, chopped small
100g swede, chopped small
¼ tsp dried thyme
½ tsp cinnamon powder
2 tsp dried mint
1½ tbsp Worcestershire sauce (I use Lea & Perrins)
2 garlic cloves, crushed or grated
1 tbsp tomato pureé
2 tbsp sunflower or vegetable oil (I prefer sunflower)
1 tbsp plain flour
300ml lamb stock (I use OXO)
CHEESE & POTATO TOPPING:
2kg white potatoes, chopped into small chunks
50g cheddar cheese, grated
1 tsp salt
1 tsp black pepper
1. Boil the potatoes in salted water for 20-25 until soft enough to mash.
2. Add the oil to a large frying pan and fry the onions over a medium heat for around 15 mins until soft.
3. Add the carrot and swede and cook for a further 5-10 mins then remove from the pan and put to one side.
4. Return the pan to the heat and add the lamb, cook over a high heat until it is sealed and browned.
5. Now add the carrot, swede and onion to the lamb along with the garlic, thyme, cinnamon, mint, Worcestershire sauce and lamb stock and stir well before adding the plain flour and give a good stir until it is mixed thoroughly. Leave to cook on a low-medium heat for 30 mins, stirring occasionally.
6. In the meantime, remove the potatoes from the heat and drain thoroughly.
7. Mash the potatoes with the butter, cheese (if preferred, you can sprinkle the cheese on top of the mash before putting it in the oven), salt and pepper until smooth.
8. Now remove the sauce from the heat and add it to an ovenproof dish.
9. Add the mash to the top and spread out over the top and use a fork to create ripples on the top of the mash.
10. Put in the oven on gas mark 6 for approx. 30 mins until the mash is golden brown.
11. Serve with fresh vegetables (I like cauliflower, broccoli and savoy cabbage).
If you try out my recipe, please do leave a comment below and let me know what you thought of it!