INGREDIENTS
- 1 Tbsp Extra Virgin Olive Oil
- 1 brown Onion, diced
- 1 large Carrots, diced
- 2 sticks Celery, diced
- 500g Lamb mince
- 200g baby spinach
- 2 Tbsp Tomato paste
- 1 Tbsp Worchester sauce
- 2 Tbsp Plain flour
- 2 cups Beef stock
- 800g Potatoes, peeled, chopped
- 1/2 cup Milk
- 50g Butter, melted
DIRECTIONS
- Preheat the oven to 200C.
- Heat oil in a large saucepan. Add onion, carrot and celery to the pan and fry on medium heat for 3-4min until softened. Add in lamb mince, cook for 3-4mins until it starts to brown. Mix through the Worchester sauce, tomato paste, plain flour and beef stock. Bring the boil and then reduce to a simmer. Cook for 10-15mins until it until it thickens, stir through spinach leaves.
- Meanwhile place the potatoes in a saucepan and cover with water. Bring the boil and cook for 15-20mins until they are soft. Drain water, then use a fork or potato masher to puree potatoes. Mix through butter and milk, season with salt and pepper.
- Pour lamb mince into a casserole dish and then spread potatoes over the mince. Bake in the oven for 30mins.