An alll time favourite


  • Heat oil in a large pan over medium-high heat. Add onion, carrot and celery and saute until soft. Add lamb mince and cook, stirring to break up any lumps, until browned. Do not constantly stir as this will result in very dry meat.
  • Add the smooth gel rice thickener and cook, stirring for 2 minutes or until combined. Add broth bomb stock, bay leaf, worcestershire sauce and tomato paste. Bring to the boil and then reduce heat to low and simmer for 30 minutes, stirring occasionally, until sauce thickens. Taste and season with salt and pepper.
  • While meat sauce is cooking, cook potatoes in a saucepan of salted boiling water for 15 minutes or microwave for 10 minutes until tender. Drain well. Add butter and milk and mash until smooth. Season to taste.
  • Preheat oven to 200C. Place meat sauce into a 2L (8-cup) capacity ovenproof baking dish, or use 4 individual ovenproof dishes. Spread mashed poatato over meat sauce. Brush with melted butter and bake in for 20 minutes or until mashed potato is golden brown. Serve immediately


This article was published on Friday 28 February, 2020.
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