- Preheat oven to 180C/350F/Gas Mark 4 fan-assisted. Oil shallow 2.5-litre ovenproof dish
- Make potato topping - boil, steam or microwave the potatoes until tender; drain. Mash with butter and milk until smooth.
- Heat butter in large saucepan; cook onion and carrot, stirring, until tender. Add mixed herbs and lamb; cook, stirring, 2 minutes. Stir in paste, sauces and stock, then blended flour and water; stir over heat until mixture boils and thickens. Pour mixture into dish.
- Place heaped tablespoons of potato topping on lamb mixture. Bake about 20 minutes or until browned lightly and heated through.
Recipe from www.lakeland.co.uk
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Serve this comforting pie with steamed fresh seasonal vegetables
30g (1oz) butter 1 medium brown onion (150g), chopped finely 1 medium carrot (120g), chopped finely 1/2 tsp dried mixed herbs 750g (1lb 10oz) cooked lamb, minced 70g (3oz) tomato paste 60ml tomato sauce 2 tbsp Worcestershire sauce 500ml (1pt) beef stock 2 tbsp plain flour 80ml (3 fl oz)water For the potato topping: 5 medium potatoes (1kg), chopped 60g butter, chopped 60ml milk
Time: 30 mins Serves: 4 Nutrition: n/a