This recipe is a general cooking guide. Ingredient brands, appliances and food-safety requirements vary by country; follow local guidance and ensure food is cooked safely.
Ingredients
- 1 tbsp oil
- 1 onion, diced
- 2 carrots, diced
- 600 g ground lamb
- 2 tbsp tomato paste
- 400 ml stock
- 1 tsp thyme
- 900 g potatoes
- 50 g butter
- 100 ml milk
Method
- Boil potatoes until tender, then mash with butter and milk.
- Cook onion and carrot in oil. Add lamb and brown well.
- Stir in tomato paste, stock and thyme; simmer until thick.
- Transfer to a baking dish and spread mash over the top.
- Bake at 200°C / 400°F until bubbling and golden.
Useful tip: Rough up the potato with a fork to create crisp peaks.
Make It Your Own
Adjust herbs, spice level, vegetables and serving accompaniments to suit your household. Write down successful changes so the recipe becomes part of your own dependable collection.
Storage and Leftovers
Cool leftovers promptly, refrigerate in suitable covered containers and follow the food-safety guidance that applies where you live. Reheat only using an appropriate method for the dish.