Steps
- Heat 1 tablespoon of sunflower oil in a large saucepan over medium heat. Soften 1 large chopped onion and 2 medium chopped carrots.
- Increase the heat, add 500g of ground lamb, and cook until browned, breaking up the meat. Drain excess fat.
- Stir in 2 tablespoons of tomato paste and 1 tablespoon of Worcestershire sauce and cook until the paste darkens. Add 500ml of beef broth, bring to a simmer, and cover.
- Simmer for 40 minutes, removing the lid halfway through. Meanwhile, preheat the oven to 350°F / 180°C.
- Boil 900g of peeled starchy potatoes cut into chunks in salted water for 10-15 minutes, until tender. Drain, steam-dry, and mash with 85g of butter and 3 tablespoons of milk.
- Transfer the lamb to a 9in / 23cm square baking dish, spread over the mash, and roughen with a fork. Bake for 20-25 minutes, until the top colors and the edges bubble, then rest for 5 minutes.