• 500g lean lamb mince
  • 1 medium onion, diced small
  • 1 medium carrot, diced small
  • 2 celery sticks, diced small
  • 2 tablespoons tomato puree
  • 200ml red wine
  • 400ml boiling water
  • 1 tbsp worcestershire sauce
  • 1 tbsp fresh rosemary, chopped
  • 1 heaped tbsp Bisto Best lamb gravy
  • 250g maris piper potatoes, grated
  • 250g celeriac, grated
  • 50g butter
  • 2 tbsp vegetable oil
  • Salt and pepper to taste


  1. 1

    In a non–stick saucepan, fry the lamb mince on a high heat for 5 minutes or until nicely browned. Turn down the heat and add the onion, carrot and celery and continue to cook for 2 minutes. Spoon in the tomato puree and pour in the red wine and cook for 3-4 minutes. Add the water, worcestershire sauce and rosemary. Stir well and simmer for 20 minutes. Spoon in the Bisto Best Lamb Gravy, this will instantly thicken the cooking liquor. Place into a baking dish and allow to cool slightly. 

  2. 2

    Preheat the oven to 180°C fan.

  3. 3

    Grate the potato and celeriac and place in a clean dish cloth to ring out the moisture, place in a mixing bowl, add the butter, oil and seasoning and gently mix. Scatter the mixture over the lamb covering everything. 

  4. 4

    Bake in a hot oven for 30 - 35 minutes or until the potato is browned and everything is piping hot. Suggestion: Serve with tenderstem brocolli and more gravy

Nutritional Details

Each serving provides
  • Energy 2127kj 508kcal 25%
  • Fat 33.0g 47%
  • Saturates 14.7g 74%
  • Sugars 7.3g 8%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 540kj/129kcal

Each serving provides

22.3g carbohydrate 6.6g fibre 27.2g protein

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