- 400g pack Waitrose Prepared to Prepare soffritto (get in the chiller cabinet using the prepared veg)
- 2 x 500g packs Nz ground lamb
- 3 tablespoons of worcestershire sauce
- 2 teaspoon tomato pure
- 300ml hot lamb stock
- 1.25kg peeled floury taters, for example Maris Piper or King Edwartd, reduce large chunks
- 1-2 tablespoons of milk
- 2 tablespoons of sunflower oil
Method
- Preheat the overn to 200C, gas mark 6. Heat the oil inside a pan and saute the soffritto mix on the medium heat for five minutes until softened. Add some ground lamb, boost the heat and fry for several-4 minutes, splitting up the meat because it browns.
- Add some Worcestershire sauce, tomato pure and stock, provide the boil then simmer for 25 minutes, before the liquid has reduced and also the mixture has thickened.
- Meanwhile, place the taters inside a pan of cold water, provide the boil and simmer for 25 minutes until tender. Drain, go back to the pan and mash until smooth. Stir within the milk and season.
- Season the filling to taste and spoon right into a 2.25-litre shallow ovenproof dish. Spoon the mashed taters evenly outrageous and rough in the surface having a fork. Bake for 35-40 minutes until golden and bubbling.