Ingredients

• 2 tsp sunflower oil (1 TBS)
• 1 small onion, peeled and finely chopped (1 medium onion)
• 1/2 medium carrot peeled and grated (1 medium carrot)
• 1 clove garlic, peeled and minced (1 clove)
• 1/2 pound lean minced lamb (1 pound)
• 1/2 tsp dried mixed herbs (1 tsp)
• 2 tsp plain flour (1 TBS)
• 150ml (generous half cup) lamb or vegetable stock (300ml/1 1/4 cup)
• 2 tsp Worcestershire sauce (1 TBS)
• frozen peas (Optional)
• 1 pound floury potatoes, peeled and cut into chunks (2 pounds)
• 2 TBS milk (4 TBS)
• 1 1/2 TBS butter (3 TBS)
• salt and black pepper to taste
• 40g (1 1/2 oz) strong white cheddar cheese (50g/2 ounces)

Directions

• Heat the oil in a skillet. Fry the onion and garlic in it until softened. Add the minced lamb and cook, breaking up the lamb with a wooden spoon, until browned. Stir in the carrot and cook for a few minutes. Stir in the flour and herbs. Gradually whisk in the stock and Worcestershire sauce, stirring until it bubbles and begins to thicken. Leave to simmer while you do the mash.
• Put the potatoes into a pot and cover with lightly salted water. Bring to the boil and cook until tender, about 12 - 15 minutes. Drain well. (Preheat the oven to 190C/375F/ gas mark 5) Return to the pot and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Stir in the butter and milk. Season to taste with salt and pepper.
• Taste and adjust the seasoning of the lamb mixture. Pour into the bottom of a casserole dish. Cover with a layer of frozen peas. Spoon the mash over top to cover, roughing the surface up with the back of a spoon or a fork. Sprinkle with the cheese.
• Bake in the preheated oven for 25 to 30 minutes until the potatoes are crisp and golden brown. Spoon out onto heated plates to serve.

Photos