A pleasant change from a classic shepherd's pie - healthier, too.
ingredients
serves 4
1 1/2 pound old potatoes, diced
2 tbsp skimmed milk
1 tbsp wholegrain or French mustard
1 pound lean minced lamb
1 onion, chopped
2 celery sticks, sliced
2 carrots, diced
2/3 cup beef stock
4 tbsp rolled oats
1 tbsp Worcestershire sauce
2 tbsp fresh chopped rosemary, or 2 tsp dried
salt and black pepper
method
1. Cook the potatoes in boiling, lightly salted water until tender. Drain and mash until smooth, then stir in the milk and mustard. Meanwhile, preheat the oven to 200°C (400°F)
2. Break up the lamb with a fork and fry without fat in a non-stick pan until lightly browned. Add the onion, celery and carrots to the pan and cook for 2 - 3 minutes, stirring.
3. Stir in the stock and rolled oats. Bring to the boil, then add the Worcestershire sauce and rosemary and season to taste with salt and pepper.
4. Turn the meat mixture into a 7 cup ovenproof dish and spread over the potato topping evenly, swirling with the edge of a knife. Bake for 30 - 35 minutes, or until golden. Serve hot with fresh vegetables,
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