Cottage pie

serves 4
ingredients
2 tablespoons vegetable oil
1 onion, finely chopped
1 carrot, finely chopped
100g/4oz mushrooms, chopped
500g/1lb 2oz minced lamb
300ml/10fl oz lamb stock
1 tablespoon plain flour
1 bay leaf
3 teaspoons Worcestershire sauce
1 tablespoon tomato purée
700g/11/2lb potatoes, boiled
25g/1oz butter
3 tablespoons hot milk
salt and freshly ground black pepper
• Heat the oil in a heavy saucepan, add the onion, carrot and mushrooms,
and cook, stirring occasionally, until browned. Stir the lamb into the pan
and continue to cook, stirring to break up the lumps, until lightly
browned. Blend a few spoonfuls of the stock with the flour, then stir this
mixture into the pan.
• Pour in the remaining stock and bring to a simmer, stirring constantly.
Add the bay leaf, Worcestershire sauce and tomato purée, then cover the
pan and cook very gently for 1 hour, stirring occasionally. Remove the lid
from the pan towards the end of cooking to allow any excess water to
evaporate, if necessary, but do not let it boil dry or stick to the pan.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Mash the potatoes with the butter and milk, and season with salt and
pepper. Season the mince mixture, then spoon into an ovenproof dish.
Cover with an even layer of potato, and make a pattern on the top using
the prongs of a fork.
• Bake for 25 minutes until golden brown. Serve hot.