1 large onion, chopped
1 tsp garlic, crushed
1 tsp ginger1 large carrot grated
1/2 celery stalk sliced
500g lamb/beef mince
3 tablespoons tomato purée
300ml lamb/beef stock
1 spig rosemary and thyme
2 Tbspn Worcestershire sauce
salt and freshly ground black pepper to taste
For the topping
4 medium potatoes, peeled and diced
1 Tbspn butter
4 tablespoons milk
Grated cheese (optional)
Preheat the oven to 180’C
Heat a large pan over medium high heat.
Add the onion, garlic and carrot, celery and cook over a medium heat until soft.
Add the mince and cook to brown.
Add purée, stock, herbs and Worcestershire sauce.
Season to taste with salt and pepper.
Cover and simmer for 30 minutes.
Meanwhile, boil the potatoes in water until soft.
Drain and mash with butter and milk.
Season with salt and pepper to taste.
Spoon the mince mixture into a casserole dish.
Top with the mash and grated cheese, bake for 30 minutes until golden brown.
Prepared, tried and tested by: Preshana Singh