Serves: 4
Prep time: 15 minutes
Cook time: 1 hr 10 minutes
What You’ll Need:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
- 1/2 a 50g tin of anchovies, drained and very finely chopped
- 500g lamb mince
- 1 tsp dried thyme
- 1 tbsp tomato puree
- 1 tbsp flour
- 400ml lamb stock
- 800g potatoes, peeled
- 100ml milk
What To Do:
- Preheat the oven to 160C fan/180C. Heat the olive oil in a large frying pan, and fry the onions, carrot and celery with the anchovies over a medium heat for 8-10 minutes until softened. Remove from the pan and set aside.
- Add the lamb mince to the same pan and fry over a medium heat until browned, then add the vegetables back to the pan.
- Add the dried thyme, Worcester sauce and tomato puree and cook for a further couple of minutes. Sprinkle over the flour and cook, stirring well, for a couple of minutes before adding the stock.
- Leave to simmer for around 20 minutes until the sauce has reduced.
- Meanwhile, boil the potatoes until tender, drain and mash with the milk. Season with black pepper.
- When the sauce has reduced, pour the mince into a 1.5 litre pie dish. Smooth the mashed potato over the top and then rough it up with a fork to create a textured topping. Bake in the oven for 25-30 minutes or until golden.
Further recipes from Sainsbury’s can also be found at www.homemadebyyou.co.uk