Stats

Serves: 4
Prep Time: 20 minutes
Cook Time: 30 minutes + 45 minutes

Ingredients

200g lamb mince
1 tbsp vegetable oil
1/2 tsp dried thyme
1/2 tsp dried rosemary
1 beef oxo stock cube
1 tbsp balsamic vinegar
1 tsp worcestershire sauce
1 large carrot, diced
1 white onion, sliced into 5mm slices
1 red onion, sliced into different sized wedges
50g onion gravy granules
400g King Edwards potato
25g butter
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp salt
50ml milk
50g strong cheddar, grated
50g shropshire red, grated

Method

1. Brown the lamb mince in an oven safe pan (such as an 18cm Le Creuset Pot) along with the vegetable oil, until well browned (at least 10 minutes) and the set aside
2. Add the onions to the pot and soften in the same oil, for 10 minutes
3. Add the balsamic vinegar, stir through and continue to soften the onions for another few minutes
4. Add the oxo cube, carrots, thyme, rosemary, black pepper, half the salt and the worcestershire sauce and stir through
5. Add the gravy granules, stir well through and then add an appropriate amount of water
6. Let the mixture cook for 10 minutes, stirring ocasionally to prevent it from sticking, to allow the carrot to soften, before taking off the heat and allowing to go completley cold - this makes putting the mash topping on a lot easier
7. Peel, chop and cook the potatoes as directed for mash
8. Mash them with the white pepper, butter, milk and the remaining 1/2 tsp of salt
9. Put the mash on top of the mince mixture, using a fork to make a ridged patter in the mash
10. Cover the top of the mash with the grated cheeses, mixed together
11. Cook in a pre-heated oven (180 fan) for 45 minutes