1 onion, chopped
1 celery stalk, chopped
2 lb ground lamb
2–3 tablespoons tomato paste
1 cup beef stock
2 tablespoons Worcestershire sauce
1/2 cup red wine (optional)
1 teaspoon thyme
1 teaspoon garlic powder
2 cups frozen peas & carrots
6 large potatoes (suitable for mashing), cubed
2 tablespoon butter
1/4 cup milk
- In a large, heavy bottom pan (I use an enameled cast iron pot), brown the onions and celery in a little olive oil.
- Add in the meat and brown. If you want to build a better depth of flavour, do this in batches so that you don’t overcrowd the pan, otherwise the meat will boil.
- Once brown, add in tomato paste, thyme, garlic, Worcestershire, peas & carrots and red wine, stir to combine.
- Add in the beef stock – the mix should be quite liquid at this stage. Turn burner to low and allow to reduce until the mixture thickens, about 15-20 mins.
- While the meat is simmering, boil the potatoes until tender. Once cooked, mash in a bowl with butter and milk, and whip with a wooden spoon until a soft, fluffy consistency. For SUPER smooth potatoes, pass the boiled taters through a ricer instead of mashing.
- Preheat oven to 375f (190c).
- Spoon meat mix into a casserole or baking dish. Top with the mashed potatoes, making sure to spread them to the edges and get a good seal. Take a fork and make a patten on top of the potato to encourage delicious, crispy bits.
- Place in oven 25-30 mins, or until top is golden brown.