Ingredients:
1 tbsp vegetable oil
1 onion, peeled and chopped
1 garlic clove, peeled and crushed
675 g (1 1/2 lb) lamb mince
2 tbsp plain flour
1 tbsp Worcestershire sauce
1 tbsp tomato puree
2 tbsp rosemary, finely chopped
salt and freshly ground black pepper
450 ml (3/4 pt.) lamb stock
657 g (1 1/2 lb) potatoes
75 g(3 oz) butter
150 ml (1/4 pt.) milk
rosemary sprigs, to garnish
Direction:
1. Preheat oven to 200 C (400 F,gas 6).Heat the oil in a large frying pan, add the onion and garlic and cook for 3-4 mins, or until soft. Add the mince and cook for a further 5-6 mins, stirring occasionally. Remove from heat and pour off any fat.
2. Add the flour, Worcestershire sauce, tomato puree, rosemary, salt and black pepper and cook for a further 2-3 mins. Add the stock and simmer for 25-30 min, stirring occasionally.
3. Meanwhile, cook the potatoes in a large pan of salted boiling water for 15-20 mins, or until soft.
4. Drain the potatoes, add the butter, slowly add the milk and mash until smooth and fluffy. Season with salt and black pepper.
5.Divide the mince between 4 individual pie dishes and top with the mash. Alternately, place the mince in a large pie dish and top with the potato. Place in the center of the oven and cook for 15-20 mins, or until the potato is crisp and golden on top. Garnish with rosemary sprigs and serve.
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