Ingredients (serves 3-4):
- 400g of lamb mince
- 2 leeks – sliced
- 1 onion – sliced
- 2 carrots – sliced
- 1 lamb stock cube
- 3 large potatoes – cubed for quicker cooking and easier mashing
- Milk
- Salt and pepper
Start by bring a pan of water to the boil and switch the oven on to 170 degrees C. Whilst that’s happening put a pan on a medium to high heat on the hob, add a little oil and add in the carrots. Fry for a couple of minutes before adding in the mince and onions. Keep stirring for a few minutes. Add 300ml of boiling water to the lamb stock cube, mix well, and pour into the pan. When the water in the other pan is boiling put the leeks and potatoes into it and cook until soft. Keep the lamb mixture on a gentle simmer while the potatoes and leek cook. Season the lamb with salt and pepper and add in some herbs if you like. Once the potatoes are cooked, drain them off and then add them back into the pan. Mash the potato and leek up really well and throw in some butter and milk to turn into a creamy mash. Once the lamb mixture has reduced to only have a little liquid pour it into an oven dish. Evenly top with the creamy mash and stick in the oven for 20-25 minutes of until the mash is just browning off. Serve straight away!
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