800g GreenVale Farm Fresh potatoes, peeled and cut into medium chunks
1 knob butter
2 tablespoons milk
1 tablespoon wholegrain mustard
500g lean lamb mince
1 onion, chopped
2 carrots, peeled and chopped
2 sticks celery, chopped
2 tablespoons plain flour
500ml lamb stock
2 tablespoons tomato puree
1 dash Worcestershire sauce
150g frozen peas
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Method Prep:15min › Cook:35min › Ready in:50min
Cook the potatoes in boiling salted water for 10-15 minutes or until they are tender. Drain, return to the pan and mash until smooth. Add the butter, milk and mustard and mash again until really fluffy. Set aside.
Whilst the potatoes cook, heat a non-stick frying pan add the mince and saute it over a medium heat, breaking it up with a spoon, until it is nearly all brown - there is no need to add any oil. Add the onion, carrot and celery and saute for a further 3 minutes until soft.
Stir in the flour and cook for a minute. Then add the stock, puree and Worcestershire sauce along with seasoning. Bring to the boil, stirring, then reduce the heat and simmer uncovered for 10 minutes until the sauce has thickened and reduced.
Stir the peas into the mince, then spoon the mince into a 1.2 litre ovenproof dish. Spoon the potatoes evenly over the surface then fluff it up with a fork to make a wavy pattern.
Bake for 25 minutes or until the top is golden brown.