Prep time 30 minutes
Cook time 30 minutes
Serves 4 or 2 VERY hungry people
THE LAMB FILLING
1 small onion, chopped finely
1 stick celery, chopped finely
1 carrot, chopped finely
3 bay leaves
2 T olive oil
400g minced lamb
1 T dried thyme
½ c red wine or stock
4 T Worcestershire sauce
3T mustard
4 T tomato sauce
400 g tinned tomatoes
1-2 t salt
Lots of black pepper
THE MASHED SPUDS
½ kg potatoes
¼ c cream
50 g butter
1 t salt
TO COMPILE
1 c frozen peas
½ c fresh parsley, roughly chopped
100 g grated tasty cheese
100 g grated mozzarella
Chopped fresh parsley
METHOD
In your Legacy pan, over a medium heat, sauté the onion, carrots, celery and bay leaves with the olive oil until they are soft but not brown and crispy. Transfer to a bowl and add minced lamb to the pan with an extra glug of olive oil if there isn’t much fat in the meat.
Break up the mince with the end of a wooden spoon and fry over a medium heat until golden brown.
Add the rest of the ingredients and simmer for 20 minutes on low. Have a taste. Do you want to add more salt or other seasonings? The time is now.
While the meat is cooking peel and boil the spuds and cook till soft.
Heat oven to 180°C.
Mash the hot potatoes with the cream, butter and salt.
Remove the minced lamb mix from the stove top, spoon the mashed potatoes over the top of the meat and gently spread out to cover the top. Finish with the generous sprinkling of grated cheese.
Bake for 30 minutes or until golden brown and bubbling.
Scatter freshly chopped parsley over the top and serve hot to the table with love.
And a toast to Bowie. The Man.
