Oil – 1 Tbsp
Big Onion , finely chopped - 1
Carrot, finely chopped – 2 medium
Green peas – ¼ cup
Celery leaves – a bunch
Minced Lamb – 500 gms
Plain flour – 2 tbsp
Beef stock – 500 ml
Bay leaf - 1
Worcestershire sauce – 1 tbsp
Tomato paste – 1 tbsp
Salt & freshly ground black pepper - to taste
Potatoes cooked – 500 gms
Butter – 40 gms
Hot Milk – ½ cup
Garlic Seasoning or any seasoning of your choice – to taste
Melted butter, to brush
Heat oil in a large saucepan over medium-high heat.
Add onion, carrot, peas and celery and cook, stirring for 5 minutes or until soft.
Add lamb mince and stir together for about 5 minutes.
Add the flour and cook, stirring, for 2 minutes or until combined.
Add stock, bay leaf, Worcestershire sauce and tomato paste.
Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.
Season with salt and pepper.
Meanwhile, use a potato masher or fork to mash the cooked potatoes until smooth with butter, milk and seasoning.
Preheat oven to 200°C.
Spread the lamb mixture at the bottom of a baking dish and top it with the mashed potatoes.
Brush with the melted butter and bake in the preheated oven for 20 minutes. Serve hot.