Bozzer
26-03-2008, 21:08
500gram Minced Lamb
Chopped Leek
Diced Onion
Diced Smallish Carrot
100-200 Ml of chicken stock/water
Salt + Pepper
Dash of Worcester sauce*
1/2 Tablespoon of Tomato purée*
Peas (frozen is fine)
Spuds, as much as you like.
Peel and cut the spuds into smallish pieces, place in a cold pan of slightly salted water and set to boil.
To make sure the carrots are soft, I par boil them in their own pan.
Use a non-stick saucepan and fry the minced lamb until browned.
Whilst all this is happening
Chop the leek and dice the onion
When the mince is browned drain the oil and keep around a tablespoon of it. Set to one side.
Put the leeks and onions in the pan with the oil from the lamb. Cover and put on a low heat for 10 minutes until the onions and leek have softened. Drain and add the carrots. Add the mince.
At this point I add the Worcester sauce and tomato purée, as they help balance the greasiness of the lamb, although you can safely omit this step if you don't like the idea.
Add the stock, salt and pepper.
Simmer for 10 minutes until thickened.
Whilst that is happening, you can make the mash. Choose floury potatoes like King Edwars or Diseree, add a knob of butter (or cream) and a dash of milk.
Place the mince in an oven proof dish. Cover with the mash. Don't make the mash smooth, use a fork to rough it up a bit. You can add cheese on top of the mash if you like. Add salt and pepper too.
Place in an pre-heated oven gas mark 6 (200C) and in around 20-30 minutes the mash should have browned nicely.
Serve with whatever you like.
Chopped Leek
Diced Onion
Diced Smallish Carrot
100-200 Ml of chicken stock/water
Salt + Pepper
Dash of Worcester sauce*
1/2 Tablespoon of Tomato purée*
Peas (frozen is fine)
Spuds, as much as you like.
Peel and cut the spuds into smallish pieces, place in a cold pan of slightly salted water and set to boil.
To make sure the carrots are soft, I par boil them in their own pan.
Use a non-stick saucepan and fry the minced lamb until browned.
Whilst all this is happening
Chop the leek and dice the onion
When the mince is browned drain the oil and keep around a tablespoon of it. Set to one side.
Put the leeks and onions in the pan with the oil from the lamb. Cover and put on a low heat for 10 minutes until the onions and leek have softened. Drain and add the carrots. Add the mince.
At this point I add the Worcester sauce and tomato purée, as they help balance the greasiness of the lamb, although you can safely omit this step if you don't like the idea.
Add the stock, salt and pepper.
Simmer for 10 minutes until thickened.
Whilst that is happening, you can make the mash. Choose floury potatoes like King Edwars or Diseree, add a knob of butter (or cream) and a dash of milk.
Place the mince in an oven proof dish. Cover with the mash. Don't make the mash smooth, use a fork to rough it up a bit. You can add cheese on top of the mash if you like. Add salt and pepper too.
Place in an pre-heated oven gas mark 6 (200C) and in around 20-30 minutes the mash should have browned nicely.
Serve with whatever you like.