Ingredients

• 1 kg peeled and quartered potatoes1000 g
• 60 g butter60 g
• ⅓ cup milk100 g
• 1½ tbsp olive oil25 g
• 1 diced brown onion150 g
• 2 small-diced carrots140 g
• 2 small-diced celery sticks80 g
• 700 g lamb mince700 g
• 2 tbsp plain flour20 g
• 2 tbsp tomato paste45 g
• 1 tbsp Worcestershire sauce15 g
• 1⅔ cups beef or lamb stock400 g
• ¾ cup frozen peas120 g

Method

1. Boil the potatoes in salted water until a knife slides through with no resistance, about 20 minutes. Drain and let them steam dry in the colander for a few minutes. Wet potato makes watery mash.
2. Mash with the butter and milk, season well, and set aside.
3. Heat the oven to 200°C fan-forced.
4. Heat the oil in a large pan over medium heat. Cook the onion, carrot and celery for 10 minutes until soft.
5. Turn the heat up, add the lamb, and break it up. Brown it properly, about 8 minutes. Lamb mince gives off a lot of fat, so tip off all but a tablespoon.
6. Stir in the flour and cook 1 minute, then the tomato paste and Worcestershire for another minute.
7. Add the stock, bring to a simmer, and cook uncovered for 15 minutes until thick enough that a spoon dragged through the pan leaves a trail. Stir in the peas and season.
8. Tip into a baking dish. Spoon the mash over in dollops, then join them up with a fork rather than spreading from one side, which drags the filling up into the topping. Rough the surface with the fork.
9. Bake 30 minutes until the top is browned and the edges bubble. Rest 10 minutes before serving.