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Ingredients

• 250g lamb mince
• 1 white onion
• 1 tbsp worcestershire sauce
• 1/2 tbsp tomato puree
• 1tsp finely chopped fresh thyme
• 1tsp finely chopped fresh rosemary
• 1/2 stalk of celery
• 2 carrots (approx 200g weight)
• 300g king edward potatoes
• 1/2 beef stock cube
• 20g caramelised onion relish
• 1tsp plain flour
• 25g unsalted butter
• 1tsp olive oil

Method

1. Pre-heat the oven to 200 degrees, fan assisted
2. Dice the carrot into 1/2 cm cubes, don't bother peeling them, there's no need
3. Thinly slice half the white onion and finely dice the other half
4. Finely dice the celery
5. Thinly slice the potatoes, skin on
6. Heat the olive oil over a medium heat and soften the carrot, onion and celery
7. Whilst the veg are softening, put the sliced potatoes into a pot of boiling water for 2 to 3 minutes then drain and let them dry
8. Once the veg has softened, add the lamb mince and cook for five minutes until it's browned
9. Add in half the thyme, the rosemary, worcestershire sauce, tomato puree, caramelised onion relish and flour and mix well
10. Make up the half stock cube with 150ml of boiling water and add to the pan
11. Stir and cook until the gravy mixture has thickened before tasting and seasoning with salt and pepper, if required
12. Put into a dish (I use one with approximately the dimensions of an A5 sheet of paper) and layer the cooked sliced potatoes over it
13. Sprinkle with the remaining 1/2tsp of thyme and dot with knobs of the butter
14. Cook in the oven for 25-30 minutes, a little longer if the potatoes haven't finished crisping up

I serve this with Braised Greens onto warmed plates.