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  • 1 tbsp olive oil
  • 1 red onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick of celery, finely chopped
  • 0.5 tin of anchovies, drained and very finely chopped
  • 500 g lamb mince
  • 1 tsp dried thyme
  • 1 tsp Worcester sauce
  • 1 tbsp tomato purée
  • 1 tbsp flour
  • 400 ml lamb stock
  • 800 g potatoes, peeled
  • 100 ml milk


  1. 1

    Preheat the oven to 180°C, 160°C fan,  gas mark 4. Heat the olive oil in a large frying pan, and fry the onions, carrot and celery with the anchovies over a medium heat for 8-10 minutes until softened. Remove from the pan and set aside. 

  2. 2

    Add the lamb mince to the same pan and fry over a medium heat until browned, then add the vegetables back to the pan. Add the dried thyme, Worcester sauce and tomato purée and cook for a further couple of minutes. Sprinkle over the flour and cook, stirring well, for a couple of minutes before adding the stock. Leave to simmer for around 20 minutes until the sauce has reduced. 

  3. 3

    Meanwhile, boil the potatoes until tender, drain and mash with the milk. Season with black pepper.  

  4. 4

    When the sauce has reduced, pour the mince into a 1.5 litre pie dish. Smooth the mashed potato over the top and then rough it up with a fork to create a textured topping. Bake in the oven for 25-30 minutes or until golden. 

Nutritional Details

Each serving provides
  • Energy 1645kj 393kcal 20%
  • Fat 22.6g 32%
  • Saturates 10.0g 50%
  • Sugars 6.5g 7%
  • Salt 1.3g 22%

% of the Reference Intakes

Typical values per 100g: Energy 498kj/119kcal

Each serving provides

37.4g carbohydrate 5.5g fibre 7.3g protein

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