It’s another classic dish that I’ve tweaked to make sure I pack as much veg into it as I can! This is a family favourite.
500g Lamb mince
1 large onion
2 cloves garlic
1 stick of celery
500g Beef or lamb stock (if going gluten free make sure you get gluten free stock cubes)
6 or so Potatoes
Butter and milk
Chop your vegetables small. I like to also chop my garlic but you can use a garlic press if you prefer.
On a medium heat cook the onion, garlic and celery in a little oil until they start to soften
Add the carrot and cook for another 3mins
Add the mushrooms and cook until soft
Turn up to high and add the mince. Keep breaking it up as it cooks so it doesn’t clump together. Once it’s browned all over use a pan lid or large spoon to drain the excess oil away. Now’s a good time to boil the kettle to make your stock.
Now add a splash of Worcestershire sauce and a teaspoon of parsley (dried is fine)
Add 500g of stock and bring to the boil before reducing to a simmer.
If you’re naughty like me you can also add a small glass of red wine which makes the sauce richer. The alcohol will get cooked away (unlike the glass that went straight in my tummy!!)
Put a lid on and leave it on a low heat for around 30-40mins. If it’s looking quite wet after 30mins take the lid off and continue to simmer for another 10mins.
Peel, chop and boil your potatoes. How many you use is really down to how thick a layer of potato you like!
Then mash with a little butter and milk.
Put the mince mixture into an oven proof dish
Spoon the potato on top and add some grated cheese- cheddar or similar. At this point you can either put it in the oven straight away or you can freeze or chill it until ready to cook. I made mine the day before and left it in the fridge overnight.
Put in the oven on 180 degrees for 30mins (if cooking straight away) 45mins (if cooking from chilled.)
If you froze it defrost it completely before cooking- that can take up to 24hrs in the fridge or 12hrs on the kitchen side.