Prep 15 mins
Cook 35 mins
To make this classic old dish different i have added soy sauce and Tabasco to the mince for a real kick, and have layers of sliced potato cooked until crisp and golden.
- 500 g floury potatoes, thinly sliced
- 1 teaspoon vegetable oil
- 2 carrots, diced
- 1 onion, finely chopped
- 500 g ground lamb
- 300 ml hot lamb stock
- 1 tablespoon brown sauce
- 2 tablespoons soy sauce
- 1 tablespoon cornflour
- 100 g frozen peas
- 1⁄2 teaspoon Tabasco sauce
- 3 tomatoes, thinly sliced
- 50 g cheddar cheese, finely grated
- salt & freshly ground black pepper
- Cook the potatoes in a large pan of boiling, salted water for 3-4 minutes.
- Drain well.
- Preheat the oven to 200°C.
- Meanwhile, heat the oil in a large frying pan and cook the carrot and onion for about 1 minute over a medium high heat, then add the lamb mince and stir fry until well browned.
- Pour in the hot stock and stir in the brown sauce and soy sauce.
- Bring to the boil and simmer rapidly for 3-4 minutes.
- Mix the cornflour and a little water to a paste, and stir into the lamb mixture with the peas; bring back to the boil, stirring, until slightly thickened.
- Season with salt, pepper and Tabasco, to taste.
- Spoon the mince mixture into a heatproof dish and top with overlapping slices of potato and tomato to cover the mince mixture completely.
- Sprinkle over the grated cheese, if using.
- Bake for 25 minutes until golden.