Packed with veg and full of deep, rich flavour, this dish is perfect comfort food.
INGREDIENTS
- 500g Miller’s minced lamb
- 500g carrots, sliced
- 250g onions, diced
- 125g celery , diced
- 1/2 teaspoon dried thyme
- 125ml white wine
- 125ml lamb stock
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato ketchup
- 500g potatoes
- 2 egg yolks
- Vegetable oil
- Salt and pepper
- 120g butter
METHOD
- Boil the potatoes until tender. Drain. Add the butter to the pan and mash until there are no lumps and set aside
- In a heavy cast iron casserole dish brown the Lamb mince. Drain to remove any fat. Return to the dish. Put on to a medium heat and add the white wine. Heat until reduced by half and the add the vegetables. Cook until softened but retain a little crunch
- Add the stock and reduce until the meat has absorbed the liquid. Add more stock if the mix is a little dry. Season with salt and pepper to taste, add thyme, stir in Worcestershire sauce and ketchup
- Meanwhile add 2 egg yolks to the mash. This will give the mash a lovely glossy finish. Spoon or pipe the mash on top of the lamb mince mixture until completely covered
- Place the casserole dish into a preheated oven at 200 degrees. Cook for approx. 40 minutes or until golden and bubbling
- Serve immediately
