Ingredients;
500g lamb mince
500ml Beef or lamb stock
100ml Red wine
50g Cornflour
1 tbsp tomato puree
1 Onion
3 Carrots
1 Leek
3 garlic cloves
1tbsp mixed herbs
A handful of Peas
For the Mash;
800g potatoes peeled and chopped
150g Butter
Topped with Parmesan cheese
Method;
Start by peeling and cutting your potatoes into small chunks, and then boil them in slightly salted water for 20 minutes.
While the potato’s are cooking heat the frying pan up and brown the lamb mince off. Then reduce the heat and add your diced onions, leek, garlic cloves and mixed herbs.
Mix together your red wine and cornflour until you have a nice smooth and thick consistency with no lumps.
Add your lamb stock, tomato puree, wine and cornflour mixture into the frying pan and stir everything together. Then add your peas and carrots and allow everything to simmer on a low heat for a further 5 minutes.
Once the potatoes are cooked mash them with 150g of butter until you get your desired consistency.
Pour your pie mixture into an oven dish and level everything out, then Gently spread your mashed potatoes on top, I find it easiest to do this using forks.
Once everything is spread out evenly sprinkle some Parmesan cheese on top along with some salt and pepper, then put it in the oven and cook for 45 minutes at 190°/170° Fan
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