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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.