Ingredients:

  • 2 tbsp olive oil (30 ml)
  • 1 large onion, chopped (approximately 150g)
  • 2 carrots, peeled and diced (approximately 150g)
  • 2 celery stalks, diced (approximately 100g)
  • 500g lamb mince (1.1 lbs)
  • 2 tbsp all-purpose flour (30 ml)
  • 300ml beef stock (1 1/4 cups)
  • 2 tbsp tomato paste (30 ml)
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • 100g frozen peas (about 3/4 cup)
  • 1 kg potatoes, peeled and quartered (2.2 lbs)
  • 100ml milk (scalded) (about 1/2 cup)
  • 50g butter, unsalted (about 1/4 cup or 4 Tbsp)
  • 100g mature cheddar cheese, grated (about 1 cup)

Instructions:

  1. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Brown the lamb mince, breaking it up with a spoon. Drain off any excess fat.
  2. Add the onion, carrots, and celery to the skillet. Cook until softened, about 5-7 minutes.
  3. Stir in the flour and cook for 1 minute. Gradually whisk in the beef stock and tomato paste. Add rosemary, thyme, and bay leaf.
  4. Bring to a simmer, then reduce heat to low. Cover and cook for 30 minutes, stirring occasionally, until the sauce has thickened.
  5. Stir in the frozen peas and season with salt and pepper. Remove the bay leaf.
  6. While the mince simmers, cook the potatoes in boiling salted water until tender. Drain well.
  7. Return the potatoes to the saucepan. Mash with the milk, butter, and half of the cheddar cheese until smooth and creamy. Season with salt and pepper.
  8. Spread the mashed potato topping evenly over the lamb mince. Sprinkle the remaining cheddar cheese over the top.
  9. Bake in a preheated oven at 200°C / 400°F / Gas Mark 6 for 20-25 minutes, or until the topping is golden brown and bubbling.
  10. Let the pie rest for 10 minutes before serving.