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20 December 2012,21:07 by

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Serves :

Preparation Time :
45 minutes

Cooking Time :
1 hour 30 minutes

Preparation Method :

  • Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
  • Add the flour and cook, stirring, for 1 minute. Gradually blend in the stock and tomato puree.
  • Cook, stirring, until the mixture thickens and boils.
  • Cover and simmer gently for 25 minutes. Remove the bay leaf and season to taste. Spoon into a 1.7 litre ovenproof serving dish.
  • Meanwhile, cook the potatoes in boiling salted water for 20 minutes, until tender. Drain well.
  • Mash with the butter and milk and mix well. Pile on to the mince mixture and sprinkle over the cheese.
  • Bake at 200°C (400°F) mark 6 for 15-20 minutes.
  • Serve hot with a green vegetable.


  • 450 grams minced lamb
  • 1 large onion, skinned and chopped
  • 1 bay leaf
  • 50 grams mushrooms, sliced
  • 2 carrots, sliced
  • 25 grams plain wholemeal flour
  • 300 ml lamb or beef stock
  • 15 ml tomato puree
  • Salt and pepper
  • 700 grams potatoes, peeled and chopped
  • 25 grams butter
  • 60 ml fresh milk
  • 50 grams Lancashire cheese, crumbled

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