- 1 kg white potatoes
- 1 red onion
- 4 cloves garlic
- 2 sprigs rosemary
- 1 tbsp balsamic vinegar
- 1 tbsp tomato purée
- 1 lamb stock cube
- 300 g chestnut mushrooms
- 500 g lamb mince (20% fat)
- 1 tbsp olive oil
- 40 g unsalted butter
- 100 ml semi-skimmed milk
- salt and pepper to taste
- Peel the potatoes and chop into small chunks. Place in a pot of water, bring to the boil on a high heat, turn down the heat and allow to simmer for 20-25 minutes.
- Finely chop the onion, garlic and mushrooms and measure out the other ingredients.
- Add the olive oil to a pan on a medium heat. Add in the onion and garlic and cook for around 3 minutes.
- Add the mushrooms and mince and continue to cook for a further 5 minutes.
- Crush the stock cube and add to the pan alongside the tomato purée, balsamic vinegar, rosemary, salt and pepper. Cook on a medium heat, stirring regularly for around 20 minutes before turning off the heat and removing the rosemary sprigs.
- Drain the potatoes, add the butter, milk and a pinch of salt and pepper and mash until smooth.
- In an oven-proof dish, add the mince mixture and gently pack into the bottom of the dish. Layer the mash generously on top.
- Add to a preheated oven at 200°C (fan) for around 30 minutes or until golden brown. Serve!
Nutrition (per serving)
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