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Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes. Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and season to taste. Spoon into a 6cup/3pt/1.7l ovenproof serving dish.
Meanwhile, cook the potatoes in boiling and salted water for 20 minutes, until tender. Drain well. Mash with the butter and milk and mix well. Pile on to the mince mixture and sprinkle over the cheese. Bake at 200C, gas mark 6, 400F for 15-20 minutes. Serve hot with a green vegetables.
1lb minced lamb 450g
1 large onion, skinned and chopped
1 bay leaf
2oz mushrooms, sliced 50g
2 carrots, sliced
1/4cup plain wholemeal flour 1oz/25g
1cup lamb or beef stock 1/2pt/280ml
1tbsp tomato puree
salt & pepper
1 1/2lb potatoes, peeled and chopped 675g
1oz butter 25g
4tbsp fresh milk
2oz cheese, crumbled 50g