A brilliant mid-week staple. Simple to make, easy on the wallet and a splendid example of British comfort food!
Tip: I often make double the meat mix and freeze half so it’s there to defrost for when I'm next short on time.
3 tbsp oil
1kg of minced lamb
2 onions, peeled and chopped
2 carrots, peeled and grated
2 sticks of celery, diced
1 small swede, peeled and diced
100g peas (I use frozen petit pois)
1 clove garlic peeled and sliced
250ml red wine
Sprig of fresh rosemary – stripped down and leaves finely chopped
1 bay leaf
1 tbsp tomato puree
1 tbsp redcurrant jelly
2 tbsp Worcestershire sauce
2 tbsp plain flour
1 ltr lamb stock
Salt and pepper
1.2kg Maris Piper potatoes peeled and chopped
100ml whole milk
Salt and pepper
Place a large, heavy based pan over a high heat and add a tbsp of the oil. Once the oil is hot, add the lamb mince with some salt and pepper and cook until nicely browned. Once browned, tip the mince into a sieve or colander to drain off the fat.
Return the pan to a medium heat and add butter. Once melted, tip in the onion, carrot, celery and swede. Cook for 5-8 minutes until they start to soften. Add the garlic and rosemary and cook for a further minute. Next, add the tomato puree, redcurrant jelly, red wine and Worcestershire sauce. Cook until the liquid in the pan has reduced by half.
Return the cooked lamb mince to the pan, slowly sprinkle in the flour, stirring regularly. Once combined, add the stock and bay leaf and cook for about 20 minutes or until the mixture has thickened. Add the peas (raw is fine) and spoon in to a 2 ltr oven proof dish and set aside.
Meanwhile, preheat the oven to 180c and bring a pan of salted water to the boil. Add the potatoes to the boiling water and cook until soft. Drain in a colander and mash thoroughly, removing all lumps. Heat the butter and milk up in a pan until warm. Slowly add the milk and butter mixture to the mashed potatoes a little at a time ensuring the mixture is blended and smooth before adding more. Add salt and pepper to taste.
Finally, gently spoon the mashed potato on top of the meat mix in the casserole dish. Rough up the top of the mash with a fork to create those lovely crispy bits. Bake in the oven until bubbling and golden brown.