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1. Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
2. Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon. Remove and discard half the oil. Stir in the peas.
3. Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season. Bring to the boil, reduce the heat and simmer gently for 20 minutes.
4. Meanwhile prepare the potato and swede topping. Place the potatoes and swede in a large saucepan with boiling water and bring to the boil. Reduce the heat, cover and simmer for 20-25 minutes. Drain and mash together with the milk or cream and butter. Season, if required and stir in the parsley or chives.
Spoon the meat filling into a 1.7L (3pint) ovenproof dish and pipe or spread the surface with the potato mixture. Bake uncovered for 30 minutes, or until the top is brown.
Time to prepare: 10 minutes
Time to cook: Approximately 1 hourOven temperature: Gas mark 4-5, 180-190C, 350-375FTake675g (1 1/2lb) lean minced lamb
15ml (1tbsp) sunflower oil
1 medium onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
100g (4oz) green peas
30ml (2tbsp) plain flour
30ml (2tbsp) tomato ketchup
30ml (2tbsp) brown sauce
30ml (2tbsp) freshly chopped rosemary
1 lamb stock cube, crumbled
300-425ml ( 1/2- 3/4pint) hot, good lamb or vegetable stock
Salt and pepperTopping:
675g (1 1/2lb) floury potatoes, peeled and cut into medium chunks
450g (1lb) swede, peeled and cut into small chunks
100ml (3 1/2floz) milk or single cream
50g (2oz) butter
30-45ml (2-3tbsp) freshly chopped parsley or chives