Serves 6
Ingredients
- 3 tablespoons olive oil
- 1 large onion, chopped
- 4 medium carrots, chopped
- 1 stick of celery, finely chopped
- 2 garlic cloves peeled and crushed
- 500g (1lb) pack of Manx lamb mince
- 2 tablespoons tomato puree
- 1 tablespoon Worcestershire Sauce
- 400g tin of chopped tomatoes
- 300ml (just over half a pint) beef stock
- 1 bay leaf
- Salt and freshly ground pepper
- 1kg (2.2 lbs) Manx potatoes, cut into chunks
- 50g Manx butter
- 3 tablespoons of Manx double cream
- Bunch of fresh mint (chopped)
Method
1. Fry half the mince in a large pan and brown well, remove with a slotted spoon and place in a saucepan. Brown the other half of the mince and put in the saucepan.
2. Fry the onion, carrots, celery and garlic in the frying pan until lightly browned. Place vegetables in the saucepan, tipping off any excess fat.
3. Add the stock and bring slowly to the boil, stirring occasionally.
4. Add the chopped tomatoes, bay leaf, Worcestershire Sauce, tomato puree and seasoning.
5. Place the saucepan over medium heat and simmer. Cover and leave for cook for 1½ to 2 hours — but make sure you check quite often and add extra water or stock if it becomes dry.
6. Meanwhile, preheat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 1kg of potato, cut into chunks, in salted water for 10 to 15 mins until tender. Drain, then mash with 50g Manx butter and 3 tablespoons of Manx double cream and mix with chopped fresh mint. When oven is ready transfer the meat into a pie dish.
7. When mashed potatoes are slightly cooled, spread them evenly over the top of the meat.
8. Bake for 30 minutes or until the potatoes are brown and crispy, or the top is starting to colour and the mince is bubbling through at the edges.
9. Serve
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