2 tbsp olive oil
1 white onion, chopped
3 medium-sized carrots, chopped into small pieces
2 stalks of celery, chopped into small pieces
1 small bunch of parsley, finely chopped
500g organic lamb mince
2 tbsp tomato puree
2 tbsp Worcestershire sauce
6-8 potatoes, peeled and roughly chopped
2 tbsp butter
3-4 tbsp milk
½ cup grated tasty cheese
Preheat oven to 180 degree Celsius.
In a medium-sized pot bring potatoes to the boil. Cook until soft. Add in the butter, milk and cheese, then mash until smooth. Set aside.
Heat a medium sized pan, add 1 tbsp of oil and onion, cook until soften and starting to golden. Add in the carrots and celery and cook until softened. Remove from pan and set aside. Place remaining oil in the pan and add in lamb mince. Cook until just browned. Add in the onion, carrots and celery, tomato puree and Worcestershire sauce. Mix through then add in the beef stock and parsley. Cook until liquid reduces over a low-medium heat. Transfer meat mixture into a casserole or pie dish, add mashed potatoes to the top (if you’re after a decorative finish place mashed potatoes into a piping bag with a star tip nozzle and pip across the top of the dish).
Place pie in a moderate oven and cook until golden on top.