Total Time: 1 hour
• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack lamb mince
• 2 tbsp tomato purée
• large splash Worcestershire sauce
• 500ml beef stock
• 900g potato, cut into chunks
• 85g butter
• 3 tbsp milk
1. Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
2. When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
3. Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.
4. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 30 mins, uncovering halfway.
5. Meanwhile, heat the oven to 180C/ fan 160C/, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.
6. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
7. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
8. Leave to stand for 5 mins before serving.