For the pie filling:
- 1 tbsp sunflower oil (I used vegetable and I’m pretty sure it was fine)
- 1 large onion, chopped (I used 1/2)
- 2-3 medium carrots, chopped
- 500g pack lamb mince
- 2 tbsp tomato purée
- large splash Worcestershire sauce
- 500ml beef stock
- Salt to taste
For the mash crust:
- 900g potatoes, cut into chunks
- 85g butter
- 3 tbsp milk
Chop the onions and carrots
Heat the oil in a medium saucepan, then soften the onion and carrots for a few mins.
When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée and Worcestershire sauce, then fry for a few mins.
Pour over the stock, bring to a simmer, then cover and cook for 20, uncover for last 20 minutes of cooking.
Meanwhile, heat the oven to 180C/ fan 160C. Make the mash. Boil the potatoes in salted water for approximately 15 mins until tender. Drain, then mash with the butter and milk.
Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.
Amazingly, the pie can now be chilled and frozen for up to a month if you don’t feel like eating it now. To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown if you like a crunchy top. Leave to stand for 5 mins before serving.