A treasured recipe from the Dairy Book of Home Cookery. Wonderful comfort food.
Serves 4
Preparation 15 mins
Cooking 1¾ hrs
Suitable for freezing
450g (1lb) minced lamb
1 onion, peeled and chopped
2 tbsp plain flour
300ml (½ pint) lamb
1 tbsp tomato purée
½ tsp dried mixed herbs
Salt and freshly ground black pepper
680g (1½lb) potatoes, peeled and chopped
25g (1oz) butter
3 tbsp milk
1 Dry fry lamb in a non-stick pan until browned. Add onion and cook for 5 minutes, stirring occasionally.
2 Add flour and cook, stirring, for 1 minute. Gradually blend in stock, tomato purée, herbs and season to taste.
3 Cook, stirring, until mixture thickens and boils. Cover and simmer for 25 minutes.
4 Turn mince into a 1.1 litre (2 pint) ovenproof dish.
5 Meanwhile, cook potatoes in boiling water for 20 minutes until tender.
6 Drain well, mash with butter and milk.
7 Cover mince mixture with potato. Bake at 190°C (375°F) Mark 5 for 1¼ hrs.
Recipe taken from the Dairy Book of Home Cookery.
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It looks easy to make and look so delicious. I love lamb and this recipe seems perfect for it. So I’m gonna try it one day.