Recipe by ozzygirl
Comfort food at its best! Something both the kids and adults will love. Can't get more authentic than this. Note - you can substitute beef mince for the lamb mince if that is your preference.
- 2 tablespoons olive oil
- 1 brown onion, finely chopped
- 4 garlic cloves, finely chopped
- 1 carrot, peeled, finely chopped
- 2 stalks celery, finely chopped
- 1 cup frozen peas and corn
- 500 g ground lamb
- 2 tablespoons plain flour
- 2 cups beef stock
- 2 dried bay leaves
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons ketchup
- 1 tablespoon basil
- 1 tablespoon oregano
- salt & freshly ground black pepper
- 4 (200 g) desiree potatoes, peeled, chopped
- 40 g butter
- 125 ml milk
- melted butter, to brush
Directions See How It's Made
- Preheat oven to 200°C
- Heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot, celery, peas, corn, basil and oregano and cook, stirring, for 5 minutes or until soft.
- Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
- Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaves, Worcestershire sauce, tomato paste & ketchup.
- Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.
- Taste and season with salt and pepper.
- Meanwhile cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
- Spoon lamb mixture into a 2L capacity ovenproof baking dish.
- Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter.
- Bake in preheated oven for 20 minutes or until mashed potato is golden brown.
- Serve immediately.