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
Heat 4 tbsp garden mint oil,in a large pan and gently soften the onion and carrots. Add the lamb and cook until browned. Stir in the tomato purée, Worcestershire sauce and caramelised onion balsamic, then pour in the beef stock. Cover and simmer for 20 minutes.
Meanwhile, boil the potatoes for 20–25 minutes until tender. Drain and mash with the garden mint oil, butter and milk.
Remove the lid from the lamb and simmer for a further 20 minutes, until thickened. Spoon into an ovenproof dish, top with the mashed potatoes and rough up the surface with a fork.
Bake at 180°C (160°C fan) for 20–25 minutes, until the topping is golden and the filling is bubbling.
Serve
Let it stand for 5 mins, drizzle with garden mint oil and caramelised onion balsamic if desired.