• 6servings
  • 105minutes

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, D
MineralsZinc, Copper, Natrium, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 900g (2lb) raw minced lamb

  2. 2 onions, chopped

  3. 2 large carrots, finely diced

  4. 45g (11/2oz) plain flour

  5. 300ml (10fl oz) red wine

  6. 300ml (10fl oz) beef stock

  7. 1 tbsp Worcestershire sauce

  8. 1 tbsp tomato puree

  9. dash of gravy browning

  10. salt and freshly ground black pepper

  11. 900g (2lb) old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices

  12. 150ml (5fl oz) double cream

  13. 75g (21/2oz) mature Cheddar cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160˚C (140˚C fan/325˚F/Gas 3). Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown. Drain away any fat.

  2. Stir in the flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato purée (add the gravy browning, too, if you want the sauce to be a rich dark colour). Stir until blended, then bring to the boil. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 111⁄2 hours or until the mince is tender.

  3. Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool. Increase the oven temperature to 220˚C (200˚C fan/425˚F/Gas 7).

  4. Put the potatoes in a pan of boiling salted water for 45 minutes to blanch them. Drain, refresh in cold water, and dry well with kitchen paper.

  5. Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.

  6. Bake for 30 minutes or until golden and bubbling.


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