|Large onion, finely chopped||1|
|Olive oil||2 tbsp|
|Plain flour||1 tbsp|
|Fresh thyme||2 sprigs|
|Worcestershire sauce||2 tsp|
|Salt and freshly ground black pepper||To taste|
|Potatoes, peeled and cut into halves or quarters||700g|
- STEPIn a large saucepan, heat the dripping. Add the onion and cook for 5 minutes.
- STEPHeat a little olive oil in a frying pan and fry the mince lamb and break up any lumps with the back of the spoon. Stirring until browned all over.
- STEPStir onions and add the flour to help thicken the juice.
- STEPMix well and add the bay leaves, thyme, and stir. Add the chopped tomatoes, Worcestershire sauce, and stock (keep a little aside).
- STEPAdd the cooked mince, then pour the stock mixture into empty mince pan.
- STEPPour the remaining stock into the pan containing the sauce mixture. Bring the mixture to a boil, adding a pinch of salt and pepper. Let it simmer for about 45 minutes, stirring regularly.
- STEPPreheat the oven to 200°C.
- STEPFor the mash, boil potatoes for about 10 minutes until tender. Drain, add the milk, butter and egg yolk, then mash until smooth. Season with salt and pepper.
- STEPPour the meat into an oven-proof dish and spread the mash on top, smooth over and mark with a spatula.
- STEPBake until the surface is golden-brown
You may use either chicken, beef or lamb stock to your liking.