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.
