for 4 servings
- 5 cups floury potatoes (peeled and cut into chunks)
- 2 tablespoons butter
- ¼ cup milk
- grated Nutmeg
- 1 egg (beaten)
- 2 carrots (diced)
- 1 small Turnip (rutabaga)
- 1 tablespoon Oil
- 4 cups minced lamb
- 1 onion (chopped)
- 1 cup peas
- ¼ cup lamb stock (or vegetable stock)
- 1 tablespoon tomato puree
Put the potatoes in a saucepan and cover with cold water. Add a pinch of salt, cover and bring to a boil. Cook for about 25 minutes until tender.
Drain the potatoes and mash with the butter, milk and season with salt, pepper and nutmeg. Beat in the egg.
Blanch the carrots and turnip in boiling salted water for 8 minutes. Drain and set aside.
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a baking dish.
Heat the oil in a frying pan and add the lamb. Stir until browned, then stir in the onion, peas, stock and tomato purée.
Tip into the baking dish. Spread the mashed potatoes over the meat and bake for 30-35 minutes until the potatoes are browned and the filling is piping hot.