Ingredients
- 4 tbsp garden mint oil
- 1 large onion, chopped
- 2–3 medium carrots, chopped
- 500g lamb mince
- 2 tbsp tomato purée
- Large splash Worcestershire sauce
- 500ml beef stock
- 2 tbsp caramelised onion balsamic
For the mash topping:
- 900g potatoes, cut into chunks
- 40g butter
- 3 tbsp milk
- 1 tbsp garden mint oil
Method
For the filling: Heat 4 tbsp garden mint oil, soften the onion and
carrots. Brown the lamb, add tomato purée, Worcestershire sauce
and caramelised onion balsamic then pour in beef stock. Simmer,
covered for 40 mins, uncover halfway.
For the mash: Boil potatoes for 20–25 mins, drain, mash with mint
olive oil, butter and milk.
Assemble: Spoon lamb into a dish, top with mash, and ruffle with a
fork.
Bake: 20–25 mins at 180°C / fan 160°C until golden and bubbling.
Serve
Let it stand for 5 mins, drizzle with garden mint oil and caramelised onion balsamic if desired.