• 500g minced lean lamb, or leftover roast lamb coarsely chopped
  • 1 tbsp. olive oil
  • 1-2 onions, diced
  • 1-2 carrots, chopped or grated
  • 2 cloves garlic
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of rosemary, needles chopped
  • 1-2 carrots, chopped or grated.
  • 1 glass of red wine
  • 300ml bouillon, beef, chicken, or vegetable stock
  • 1 tbsp. tomato puree
  • 2 tbsp. Worcestershire sauce
  • 1kg creamy mashed potato (made with 1kg large, floury potatoes, 150ml whole milk and 50g butter)
  • Salt and freshly ground black pepper
  • 2 tbsp. olive oil
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 200˚C/gas 4.
  2. Cook the potatoes in boiling salted water until tender (about 15-20 minutes). Drain and mash.
  3. Heat the oil in a large pan.
  4. Season the mince and fry in the oil over moderate to high heat for 2-3 minutes.
  5. Stir the onions, herbs, and carrot into the mince then grate the garlic in as well.
  6.  Add the Worcestershire sauce, tomato puree, red wine, and stock, bring to the boil and simmer until the sauce has thickened.
  7. Spoon the mince into the bottom of a large ovenproof dish.
  8. Using a large spoon, layer the mashed potato generously on top of the mince, start from the outside and work into the middle.
  9. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 25 minutes, until bubbling and golden brown.