• 1 tbs olive oil

  • 1 brown onion, halved, finely chopped

  • 1 carrot, peeled, finely chopped

  • 2 celery sticks, trimmed, finely chopped

  • 1/2 cup of baby peas

  • 500 g lamb mince

  • 2 tbs plain flour

  • 500 ml (2 cups) beef stock

  • 1 dried bay leaf

  • 1 tbs Worcestershire sauce

  • 1 tbs tomato paste

  • Salt & freshly ground black pepper

  • 4 (about 200 g each) desiree potatoes, peeled, chopped

  • 40 g butter

  • 125 ml (1/2 cup) milk

  • Melted butter, to brush


  • 1.

    Heat oil in a large saucepan over medium-high heat.

  • 2.

    Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

  • 3.

    Add the flour and cook, stirring, for 2 minutes or until combined.

  • 4.

    Add stock, bay leaf, Worcestershire sauce and tomato paste AND PEAS.

  • 5.

    Bring to the boil.

  • 6.

    Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.

  • 7.

    Taste and season with salt and pepper.

  • 8.

    Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender.

  • 9.

    Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth.

  • 10.

    Add milk and use a wooden spoon to stir until combined.

  • 11.

    Taste and season with salt and pepper.

  • 12.

    Preheat oven to 200 °C. Spoon lamb mixture into a 2 L (8 cup) capacity ovenproof baking dish.

  • 13.

    Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter.

  • 14.

    Bake in preheated oven for 20 minutes or until mashed potato is golden brown.

  • 15.

    Serve immediately

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 653kj
  • Fat Total 42g
  • Saturated Fat 19g
  • Protein 28g
  • Carbohydrate 39g
  • Sugar 7g
  • Sodium 1354mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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The filling could be varied to include other vegetables e.g. mushrooms or corn, and herbs such as rosemary or oregano. But peas are compulsory.

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