Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat a non-stick pan until hot and add the lamb mince. Fry, turning now and again, until it’s well browned. Break it up as it cooks so you don’t get big lumps. It will give out a lot of liquid to begin with, but keep cooking until the liquid has evaporated. Season well.
Stir in the onions, carrots and celery, and cook, stirring for about 10 minutes until the vegetables start to soften. Add the herbs and cook for 2 minutes.
Sprinkle over the flour and stir into the mince. Cook for 2 minutes then pour in the stock and add the worcestershire sauce and tomato purée. Turn down to a simmer and cook for 30 minutes, then tip into the bottom of an ovenproof baking dish and cool a little.
Meanwhile, boil the potatoes in salted water until tender. Drain, then use a potato ricer to rice the potatoes back into the pan or mash with a regular masher. Beat in the butter and season.
Heat the oven to 190C/fan 170C/gas 5. Put large spoonfuls of the mash on top of the lamb mix, then use a fork to rough up the surface. Dot with a little more butter.
Bake for 40-45 minutes until crusted and golden on top and the sauce is bubbling.