1 Unit Onion, Brown 1 Unit Carrots 1 Unit Celery 2 Tablespoon Worcestershire Sauce 1 Kilogram Mince, Beef 2 Cup Gravy 1/2 Cup Milk 1/2 Teaspoon Mixed Herbs 2 Tablespoon Tomato, Paste 1 Tablespoon Olive, Oil 1/4 Cup Butter 2 Kilogram Potatoes 100 Gram Peas, Green 100 Unit Corn
1. Preheat oven to 200°c. Heat oil in a large frying pan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened. Add lamb mince and cook for 8 minutes, stirring frequently with a wooden spoon to break up lumps. 2. Stir in tomato paste, sauce and herbs and cook for 1 minute. Dissolve gravy powder in 2 cups water. Add to mixture and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 5 minutes or until sauce thickens. 3. Meanwhile, cook potato in boiling water for 12 minutes or until tender. Drain well. Return to the pan and shake over low heat to dry excess moisture. Mash until smooth. Add milk and 2 tbs of the butter and stir to combine. Season to taste. 4. Spoon lamb mixture into an 8-cup ovenproof baking dish. Top with mash. Drizzle or brush with remaining butter. Bake for 20 minutes or until golden. tip: toss clean potato peelings with a little oil and season with rosemary, salt and pepper. Bake on a lined tray at 200°c for 30 minutes or until crisp.