Total Time
1hr 45mins
Prep 25 mins
Cook 1 hr 20 mins

Total comfort food for the Autumn evenings. A perfect make ahead meal, ready to pop in the oven when you get home. Also good to freeze.

Ingredients Nutrition

Directions

  1. Heat the oil in a large pan, add the onions, then fry for 7 minutes, until softened and slightly browned.
  2. Stir in the lamb, fry until crumbly and evenly browned.
  3. Stir in the flour.
  4. Stir in the carrots, tomato puree, Worcestershire sauce, herbs and stock.
  5. Season well, bring to the boil, cover, then simmer for 30 minutes, stirring occasionally, until the meat is tender.
  6. Meanwhile, peel and chop the potatoes, then cook them in a large pan of boiling salted water until tender; drain well.
  7. Return potatoes to the pan cover and leave to steam.
  8. Dry in the heat for 5 minutes with the lid off.
  9. Heat the oven to 200°C/gas6.
  10. Mash the potatoes until they are smooth.
  11. Mash in the butter, then add plenty of salt and pepper as well as the milk, until you have a smooth consistency.
  12. Tip the mince mixture into a 1.7 litre ovenproof dish.
  13. Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.
  14. Bake for 30-35 minutes until the top of the pie is crisp and golden.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a