A delicious, warm, homely dish which is perfect as we head towards the winter months.
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 450g/1lb minced lamb
- 1 tbsp plain flour
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 tsp anchovy essence
- 1 small tin chopped tomatoes
- 2 tsp Worcestershire sauce
- 225ml/7 ½ fl oz chicken, beef or lamb stock
- salt and freshly ground black pepper
- 700g/1½lb potatoes
- 55ml/2fl oz milk
- 75g/3oz butter
- 1 free-range egg yolk
- Preheat the oven to 200C/400F/Gas 6.
- In a large non-stick pan heat olive oil. Add the onion and cook for five minutes.
- Add the mince and fry the mince until browned all over.
- Add the flour and stir.
- Add the bay leaves, thyme and the anchovy essence and stir.
- Add the chopped tomatoes, stock and Worcestershire sauce.
- Bring the mixture to the boil, adding a pinch of salt and freshly ground black pepper and let it simmer for about 45 minutes.
- For the mash, boil the potatoes, then drain them in a sieve and place into a clean bowl. Add the milk, butter and egg yolk, and mash together. Season with salt and freshly ground black pepper.
- Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula.
- Put the dish into the oven and cook until the surface is bubbling and golden-brown.