450g minced lean lamb
little oil
1 medium onion, chopped
1 tbsp plain flour
300ml stock
2 large carrots, peeled and chopped
3 sticks celery, chopped
2-3 tbsps tomato puree
few bay leaves and parsley sprigs
salt and black pepper
675g floury potatoes, peeled and cooked
little milk
butter
50g cheese, Lancashire, (optional)

1 Fry the lamb with very little oil, stirring frequently until browned. Add the onion and continue cooking until softened. Stir in the flour and cook for one minute, then gradually blend in the liquid and bring to the boil.

2 Stir until any lumps have disappeared, then add the vegetables, puree, herbs and seasoning. Cover and simmer gently for about 20 minutes.

3 Mash the potatoes with milk, butter and seasoning to taste. Preheat the oven to gas 200 C/400 F/gas Mark 4.

4 Spoon the mince into an ovenproof dish and top evenly with the potato. Sprinkle with cheese and bake for 20-30 minutes, until golden.