Page title and description
- 800g potatoes, peeled, in equal-sized lumps
- 50g butter, melted
- 1-2 onions, chopped
- 1-2 carrots, diced
- 1-2 sticks celery, finely sliced
- sunflower or vegetable oil
- 500g left over roast lamb (preferable), roughly minced, or minced lamb, fried until just cooked
- 175ml red wine
- squeeze tomato ketchup
- dash Worcestershire sauce
- pinch nutmeg
- 1 bay leaf
- 300ml lamb or beef stock and gravy if you have it
- salt and pepper
Prep time: 15 min
Cooking time: 1h 15 min
Step 1Preheat oven to 200°C/Gas 6.
Step 2Boil potatoes in salted water until soft, then drain and leave the potatoes to dry out for 10 minutes or so (lid off).
Step 3Mash as smoothly as you can, then add melted butter. Season.
Step 4For the base, sauté the onion, carrots and celery in a few tablespoons of oil.
Step 5Add the lamb, then all other ingredients except the stock. Cook together for a couple of minutes to combine.
Step 6Add the stock and gravy if you have it and cook until the liquid reduces and you have a stewy consistency.
Step 7Pour into a shallow ovenproof dish - there should be a good inch of space above the meat. If you have time to let the meat cool in the fridge, the mash will be easier to spread.
Step 8Drop spoonfuls of mash to cover the meat and spread roughly using a fork.
Step 9Bake in a the oven for 25-45 minutes until the potato is golden and the sauce is bubbling.