• •500 g lamb mince
• •1 piece onion (finely diced)
• •2 pieces carrots (diced small)
• •1 piece celery stick (diced small)
• •2 pieces garlic cloves (crushed)
• •100 g frozen peas
• •2 tbsp tomato purée
• •1 tbsp Worcestershire sauce
• •300 ml lamb or beef stock
• •1 tsp dried thyme
• •1 piece bay leaf
• •1 tbsp olive oil
• •1000 g Maris Piper potatoes (peeled and quartered)
• •50 g butter
• •80 ml milk (warm)
• •50 g mature Cheddar (grated, optional)

Instructions

1. 1
   Ingredients for this step:

   • •1000 g Maris Piper potatoes

   Boil potatoes in salted water for 15-18 minutes until very tender.

   ⏱️ Timer: 18:00

2. 2
   Ingredients for this step:

   • •1 tbsp olive oil
   • •500 g lamb mince

   Heat olive oil over high heat. Brown the lamb mince for 6-8 minutes, breaking it up. Drain excess fat.

   ⏱️ Timer: 8:00

3. 3
   Ingredients for this step:

   • •1 piece onion
   • •2 pieces garlic cloves
   • •1 piece celery stick
   • •2 pieces carrots

   Reduce heat to medium. Add onion, carrots, celery. Cook 5-6 minutes until softened. Add garlic, cook 1 minute.

   ⏱️ Timer: 6:00

4. 4
   Ingredients for this step:

   • •300 ml lamb or beef stock
   • •1 tbsp Worcestershire sauce
   • •2 tbsp tomato purée
   • •1 piece bay leaf
   • •100 g frozen peas
   • •1 tsp dried thyme

   Stir in tomato purée and Worcestershire sauce. Add stock, thyme, and bay leaf. Simmer 15-20 minutes until thickened. Stir in peas. Remove bay leaf. Season well.

   ⏱️ Timer: 20:00

5. 5
   Ingredients for this step:

   • •80 ml milk
   • •50 g butter

   Drain potatoes and steam dry 2 minutes. Mash with butter and warm milk until smooth. Season.

6. 6

   Preheat oven to 200°C (fan 180°C). Transfer lamb filling to a baking dish.

7. 7
   Ingredients for this step:

   • •50 g mature Cheddar

   Spoon mash over the filling, starting at the edges. Fork into rough peaks. Scatter with Cheddar.

8. 8

   Bake 25-30 minutes until golden and bubbling. Rest 5 minutes before serving.

   ⏱️ Timer: 30:00