I made this dish a few weeks ago and although it was lovely, I find lamb mince a bit greasy and fatty so if I make it again I will use extra lean minced beef instead of lamb. The choice is yours however.
900g minced lamb
2 onions, peeled and chopped
2 carrots, finely diced
45g plain flour
300ml red wine
300ml beef stock
1tbsp Worcestershire sauce
1tbsp tomato puree
dash of gravy browning
salt and pepper, to season
Topping
900g potatoes, sliced
150ml double cream
salt and pepper, to season
75g mature Cheddar cheese, grated
Preheat the oven to 160, gas mark 3. Put the lamb, onions and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 mins or until the meat is brown. Drain away any fat.
Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, tomato puree and gravy browning. Stir until blended, then bring to the boil. Season, cover with a lid, and transfer to the oven for 1-1.5 hours or until the mince is tender.
Check the seasoning, then tip the meat into an ovenproof dish and set aside to cool. Increase the oven temp to 220, gas mark 7.
Put the potatoes in a pan of boiling salted water for 4-5 mins. Drain, refresh in cold water, and dry on kitchen paper.
Arrange a layer of potato on top of the mince, then pour over 1/2 the cream and season. Arrange the remaining potatoes on top, pour over the rest of the cream, and sprinkle over the cheese.
Bake for 30 mins or until golden and bubbling, then serve.
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