Ingredients:
450 g lamb, minced
1 large onions, chopped
1 bay leaves
50 g mushrooms, sliced
2 carrots, sliced
25 g plain flour
300 ml lamb stock or 300 ml beef stock
1 tablespoon tomato puree
700 g potatoes, chopped
25 g butter
4 tablespoons milk
50 g lancashire cheese, crumbled
Directions:
Pre-heat oven to 200 C / 400 F / Gas 6.
Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
Cover and simmer gently for 25 minutes.
Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
Drain well and mash with the butter and milk and mix well.
Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
Serve hot with a green vegetable.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.