INGREDIENTS

• 1 tbsp canola oil

• 1 large shallot, chopped

• 1 cup or so frozen peas and carrots (unless using leftover veggies from roast)

• Leftover roast lamb, minced through a fine cutting mincer-plate

• 2 tbsp tomato purée

• large splash Worcestershire sauce

• 1 ½ cups beef stock

• Potatoes, cut into chunks (enough to make a potato mash to cover the surface of the meat)

• 1 tbsp butter 

• 1 tbsp flour

• 5 tbsp milk or so

• 1 egg, beaten

METHOD

Heat the oven to 355 deg F.

Place the potato chunks into a pot of water and bring to a boil.

Boil for about 20 minutes until potatoes are mashable.

Heat 1 tbsp canola oil in a medium saucepan, then soften shallot and vegetables for a few mins.

When soft, turn up the heat, crumble in the minced lamb and heat through.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

Pour over the beef stock, bring to a simmer and cook for 10 mins.

Drain the potatoes then mash with the butter and the milk.

Stir in the beaten egg.

Put the mince into a cast iron skillet, add the potatoes to the center and gently spread out to the sides being careful not o drag the meat onto the top.

Make patterns with a fork on the potato and sprinkle a little cheese on the surface.

Bake for 20-25 mins until the top is starting to color.

If the cheese has not browned, put under the grill for a minute.