Serves 4–6
Preparation time 20 minutes
Cooking time about 1½ hours
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, diced
1 celery stick, diced
1 tablespoon chopped thyme
500 g (1 lb) minced lamb
400 g (13 oz) can chopped tomatoes
4 tablespoons tomato purée
750 g (1½ lb) floury potatoes such as Maris Piper or King Edward, peeled and cubed
50 g (2 oz) butter
3 tablespoons milk
75 g (3 oz) Cheddar cheese, grated
salt and pepper
Heat the oil in a saucepan over a low heat. Add the onion, carrot, celery and thyme, and cook gently for 10 minutes until soft and golden. Add the minced lamb and cook over a high heat, breaking up with a wooden spoon, for 5 minutes until browned. Add the tomatoes and tomato purée. Season with salt and pepper. Bring to the boil, then reduce the heat, cover and simmer for 30 minutes. Remove the lid and cook for a further 15 minutes to thicken.
Put the potatoes in a separate large saucepan of lightly salted water and bring to the boil. Reduce the heat and simmer for 15–20 minutes, while the lamb is cooking, until really tender. Drain the potatoes well and return to the pan. Mash in the butter, milk and half the cheese, and season with salt and pepper.
Spoon the minced lamb mixture into a 2 litre (3½ pint) ovenproof dish and carefully spoon the mash over the top, spreading over the surface of the filling. Run a fork through the top of the mash to fluff up slightly and scatter over the remaining cheese. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20–25 minutes until bubbling and golden.
For curried lamb filo pies, prepare and cook the minced meat mixture as above, adding 1 tablespoon medium curry paste with the tomatoes and tomato purée. Spoon the filling into 6 x 300 ml (½ pint) ovenproof dishes. Omit the potato topping and instead layer 4 sheets of filo pastry together, brushing each one with a little melted butter. Cut into 6 and scrunch each over a dish to cover. Bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes until the pastry is lightly golden.