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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
30 g fat (1 oz) |
1 onion, chopped |
1 carrot, diced small |
460 g lamb, cooked, minced (1 lb) |
1 pinch mixed herbs, your choice |
salt & pepper |
280 ml brown stock (10 fl ozs) |
30 g cornflour (1 oz) |
900 g potatoes, cooked (2 lbs) |
60 g butter (2 ozs) |
Directions:
1. Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened.
2. Add the meat and cook for 3 minutes.
3. Stir in the herbs, seasoning, and most of the stock.
4. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
5. Bring to the boil, stirring until thickened.
6. Transfer the mixture to a warmed pie dish.
7. Mash the potatoes with half the butter and season well.
8. Cover the meat well with the mashed potatoes and mark furrows with a fork.
9. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6), for about 15 minutes or until the top is brown.
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