100ml vegetable oil
600g minced lamb
12g sea salt
2g ground black pepper
40g unsalted butter
2–3 medium carrots, diced (0.5cm)
1½ onions, diced
6 garlic cloves, finely chopped
½ tsp thyme leaves
1½ tbsp plain flour
1 tin plum tomatoes
40g tomato purée or Heinz ketchup
100g frozen peas
1 tbsp Worcestershire sauce
300ml chicken stock
6 medium–large potatoes (Maris Piper, King Edward or Désirée), peeled
100g butter
50ml warm milk
2 egg yolks
Cut the potatoes in half, rinse well and place into a pan with 3 litres cold water and 60g salt. Bring to a simmer and cook for 30–35 minutes, until tender, skimming off any scum.
Drain well in a colander and allow the steam to escape. Return to the pan, add the butter and seasoning, then mash well. Gradually add the warm milk, followed by the egg yolks. Transfer to a piping bag fitted with a star nozzle.
Place a large shallow pan over a high heat and add half the vegetable oil. Once hot, add half the lamb mince, spreading it evenly in the pan. Leave to cook for 5 minutes without stirring to allow it to colour.
Once the edges begin to brown, break up the mince and cook for a further 6–8 minutes, seasoning with half the salt and pepper. Drain in a colander set over a bowl to collect the excess fat. Repeat with the remaining mince.
Return the reserved fat to the pan and add the butter. Once foaming, add the diced carrots and remaining seasoning and cook over a medium-high heat for 3–5 minutes, scraping up any sediment from the pan.
Add the onions, garlic and thyme, reduce the heat to medium and cook for 8–10 minutes, until well caramelised.
Return the mince to the pan and stir through the flour, cooking for 1 minute. Add the tinned tomatoes, tomato purée (or ketchup), Worcestershire sauce and stock.
Bring to a gentle simmer and cook for 15 minutes. Stir through the peas at the end.
Spoon the lamb mixture into a heatproof dish. Pipe the mashed potato evenly over the top, egg-wash lightly and bake at 180°C for 20 minutes, until golden and lightly crisp on top.
100ml vegetable oil
600g minced lamb
12g sea salt
2g ground black pepper
40g unsalted butter
2–3 medium carrots, diced (0.5cm)
1½ onions, diced
6 garlic cloves, finely chopped
½ tsp thyme leaves
1½ tbsp plain flour
1 tin plum tomatoes
40g tomato purée or Heinz ketchup
100g frozen peas
1 tbsp Worcestershire sauce
300ml chicken stock
6 medium–large potatoes (Maris Piper, King Edward or Désirée), peeled
100g butter
50ml warm milk
2 egg yolks
Cut the potatoes in half, rinse well and place into a pan with 3 litres cold water and 60g salt. Bring to a simmer and cook for 30–35 minutes, until tender, skimming off any scum.
Drain well in a colander and allow the steam to escape. Return to the pan, add the butter and seasoning, then mash well. Gradually add the warm milk, followed by the egg yolks. Transfer to a piping bag fitted with a star nozzle.
Place a large shallow pan over a high heat and add half the vegetable oil. Once hot, add half the lamb mince, spreading it evenly in the pan. Leave to cook for 5 minutes without stirring to allow it to colour.
Once the edges begin to brown, break up the mince and cook for a further 6–8 minutes, seasoning with half the salt and pepper. Drain in a colander set over a bowl to collect the excess fat. Repeat with the remaining mince.
Return the reserved fat to the pan and add the butter. Once foaming, add the diced carrots and remaining seasoning and cook over a medium-high heat for 3–5 minutes, scraping up any sediment from the pan.
Add the onions, garlic and thyme, reduce the heat to medium and cook for 8–10 minutes, until well caramelised.
Return the mince to the pan and stir through the flour, cooking for 1 minute. Add the tinned tomatoes, tomato purée (or ketchup), Worcestershire sauce and stock.
Bring to a gentle simmer and cook for 15 minutes. Stir through the peas at the end.
Spoon the lamb mixture into a heatproof dish. Pipe the mashed potato evenly over the top, egg-wash lightly and bake at 180°C for 20 minutes, until golden and lightly crisp on top.
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