Ingredients

Method

Place the oil in a large frying pan on a medium heat and fry the minced lamb until browned and remove to a plate once cooked. Discard any extra fat.

In a clean pan, melt the butter and fry the onions, carrots and celery until soft. Add the lamb back into the pan together with the tomato purée, tomato sauce and the Worcestershire sauce. Add 175ml of the wine to the pan and allow to reduce before adding the remaining wine.

Add the flour and mixed herbs and stir through the mixture and cook for a few minutes. Add the stock a little at a time until all the stock is incorporated and bring to the boil. Reduce the heat and allow to simmer for 30 minutes, stirring occasionally.

Place a saucepan of cold water on the heat and season the water. Add the potatoes and bring the water to the boil then reduce the heat to a simmer and cook for 15 minutes or until the potatoes are cooked. Drain the potatoes and place a lid on the pan to let the potatoes steam for 5-6 minutes.

Preheat the oven to 400ºF or 350ºF Fan / 200ºC or 180ºC Fan

Mash the potatoes with a potato masher or a ricer until they are smooth then add the milk and butter to your taste and season well.

Place the lamb mixture into a casserole or baking dish and arrange the mashed potato on the top using a fork to fluff it up a little. Place in the oven and cook for 30 minutes until golden brown. Serve immediately with vegetables of your choice.