Prep Time: 20 minutes
Cook Time: 25 minutes
Serves: 4
- - 800g potatoes, peeled and chopped
- - 1 tbsp butter
- - ¼ cup milk
- - 1 tbsp oil
- - 1 onion, finely diced
- - 2 cloves garlic, crushed
- - 500g lamb mince
- - 2 carrots, grated
- - 2 tbsp tomato paste
- - 1 tsp dried rosemary
- - 2 tbsp plain flour
- - 1 x 375ml pack Campbell’s Real Stock – Beef
- - ½ cup grated tasty cheese
1. Preheat oven to 180°C.
2. Place potatoes in a large saucepan of boiling salted water. Cook for 20 minutes or until tender. Drain, return to saucepan. Add butter and milk then mash until smooth.
3. Meanwhile heat oil in a medium saucepan over medium heat. Add onions and garlic, cook for 5 minutes until softened. Add mince and carrot and cook until mince has browned.
4. Add tomato paste and rosemary, cook, stirring, for a further 2 minutes.
5. Remove from heat and stir in flour until combined. Slowly add stock, stirring after each addition. Return to heat and cook for a further 5 minutes, until sauce has thickened. Spoon lamb mixture into 2 Litre (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 minutes or until golden.