Lamb and Potato Pie Recipe

The pie can be made in advance and stored in the refrigerator until ready to cook. If cooked straight from the fridge, you will probably need to increase the cooking time.

Serves 4-6. 540g peeled potatoes, halved or quartered

35g butter

80ml (4 tablespoons) milk

Salt

60g (1/2 cup, very firmly packed) grated tasty cheese

Boil potato in a large saucepan until tender, drain. Mash potato with butter and milk until smooth and creamy. Season to taste with salt and set aside until required.

20g butter

100g finely chopped onion (one small onion)

1 tablespoon plain flour

1 tablespoon tomato paste

250ml (1 cup) chicken stock, or one chicken stock cube in

250ml water

40ml (2 tablespoons) tomato sauce

30ml (1 1/2 tablespoons) Worcestershire sauce

Salt and pepper

400g chopped roast lamb

6-7 slices white bread (toast/thick slice)

Extra butter, to butter bread

Preheat oven to 200 degrees Celsius (180 degrees fan forced).

Melt butter in a medium saucepan over medium heat. Add onion and cook for a few minutes, stirring occasionally, until onion has softened. Add flour and stir over heat for about one minute. Stir in tomato paste. Add half the stock and stir until mixture is smooth. Repeat with remaining stock. Add tomato sauce, Worcestershire sauce and salt and pepper and stir until mixture starts to boil. Reduce heat and simmer for two minutes, stirring occasionally.

Remove from heat and stir in chopped lamb. Set aside until required.

Generously butter bread on one side. Line the base and sides of a 2.6 litre ovenproof dish with bread (buttered side down).

You will probably need to cut the bread so that it fits into the dish snugly and completely covers the base and sides of the dish.

Pour meat filling over bread and spread evenly.

Top with mashed potato. © exclusivelyfood.com.au