Ingredients
Method
- 1KG / 2.2LB Lamb mince
- 1½kg / 3lb Potatoes
- 80g / 3oz Cheddar cheese
- 100g / 3½oz Butter
- 1 Medium onion
- 1 Large carrot
- Small turnip or Swede
- 2g /1tsp Dried thyme
- 4g / ½tsp Salt
- 4g / ½tsp Salt for the potato water
- 15g / 1Tbls Vegetable oil
- 3 Stock cubes (optional)
- Wash and peel the potatoes and vegetables.
- Dice the carrots and turnip as shown in the video and roughly chop the onions.
- Cut the potatoes into equal size pieces, not too big.
- Rinse the potatoes and get them onto a medium heat, bring them to a boil cover the pan and set the timer for 20 minutes.
- After the potatoes have been boiling for 10 minutes.
- In a large pan fry off the onions in a tbls of vegetable oil until soft.
- Add the minced/ground lamb and stir until hot.
- Add the thyme, salt, and stock cubes then keep stirring until the meat is separated and brown in colour.
- Add the diced carrots and turnip, stir until hot again.
- Cover the pan and let in sit on a low heat for 10 minutes.
- After the 20 minutes drain and mash the potatoes with the butter, and set aside for now.
- Now’s the time to preheat your oven to 200°C that’s 392°F or gas mark 6
- The meat and vegetables should be ready by this time, pour into the baking tin (see video for tin sizes) and level it off.
- Gently spoon the mashed potatoes onto the top of the mince, and carefully spread and level it out using a fork as shown in the video.
- Sprinkle the cheese over the potatoes add freshly ground pepper and sea salt.
- Bake in the preheated for 15 minutes.
- Remove from oven and serve hot.
- Enjoy
Equipment & products used in my kitchen
