Mince
500g lamb mince
1 large onion – sliced
2 large carrots – sliced
100g peas
2 teaspoons tomato purée
2 teaspoons Worcester sauce
500ml beef stock
40g malt extract

Topping
450g white potatoes
450g sweet potato

Gently fry the onions and carrots in two teaspoons of malt extract until soft then add the mince and fry until brown. Meanwhile, mix the stock, tomato purée, Worcester sauce and the remaining malt extract, then add to the mince and cook gently for 20 – 25 minutes.

For the topping, peel both types of potatoes, cut them into even-sized pieces and put them in a large pan of boiling water with a touch of salt and leave to cook on a gentle boil until they are soft. Drain the water and leave to stand for around 5 minutes, then mash until soft and fluffy.

Pre-heat the oven to 200°C. Place the mince in an oven-proof dish and either scoop or pipe the potato onto the mince. Cook in the oven at 200°C for around 20 minutes or until the potato starts to crisp.

TIP: Ideally served with a selection of your favourite freshly cooked vegetables.