Lamb Mince Pie with Mash Topping

Lamb Mince Pie with Mash Topping
2 h. 20 min.


for 4 servings
1 tablespoon olive oil
1 onion (chopped)
2 large carrots (peeled and finely diced)
2 sticks Celery (peeled and finely diced)
3.333 cups lean Ground lamb
1 teaspoon Worcestershire sauce
2 cups canned, chopped tomatoes
1 ⅔ cups low-sodium lamb stock
7 cups floury potatoes (peeled and diced)
2 tablespoons low-fat Crème fraiche
2 little gem Lettuce (leaves separated)
freshly ground peppers
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Preparation steps

Step 1/6
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, carrot, celery, and a pinch of salt, sweating for 7 - 8 minutes until softened.
Step 2/6
Add the beef and brown well all over. Stir in the Worcestershire sauce, chopped tomatoes, and lamb stock. Bring to a simmer, and then reduce the heat slightly, cooking uncovered for 30 - 40 minutes until slightly thickened.
Step 3/6
Meanwhile, cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife; 18 - 22 minutes. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Step 4/6
Drain and leave to steam off for 2 - 3 minutes before mashing with the creme fraiche. Season to taste with salt and pepper.
Step 5/6
Season the lamb mince mixture with salt and pepper. Spoon into a baking dish and top with the mashed potato. Run the tines of a fork across the potato to create a few indents.
Step 6/6
Bake for 35 - 45 minutes until golden and crisp on top. Leave to stand for 5 minutes before serving with the lettuce.