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2 leeks, trimmed, halved lengthways and finely diced
2 Carrots, peeled and grated
2tbl spoons of Worcestershire sauce
1tbl spoon of tomato puree
200ml chicken stock
2 sprigs of rosemary, leaves only, chopped
Ingredients for Topping
300g rooster potatoes
300g sweet potatoes
150g cheddar cheese
Pre-heat oven to 180 degrees. Place a large wide frying pan on the stove, add a dash of oil, fry the lamb mince in batches until golden brown, then place in a colander to cool and drain.
Put a little more oil in pan and cook onions, leeks, carrots and garlic until soft (about five minutes).
Return the mince to the pan with the vegetables and add red wine, boil for a few minutes to burn off alcohol, add the chicken stock, Worcestershire sauce, tomato paste, rosemary and gently simmer for 15 mins – season to taste.
Method for Topping
Bake the potatoes for 30-40 mins until soft, cut in half and scrape out the flesh. Mash with the butter and half of the cheese, season with salt and pepper.
Put the lamb mince into a casserole dish and top with the sweet potato mash, sprinkle with the remaining cheese. Bake for 15-20 minutes until golden brown.
Serve with some peas, butter and mint
You can also make this recipe with beef mince to make cottage pie