1. Fry the lamb in a saucepan until sealed, then add the onion and carrots. Continue frying until the onions start to brown. Add the mushrooms and fry for a further 3-4 mins. Add the tomatoes, crumbled stock cube, worcester sauce and salt and pepper. Stir well and bring to the boil. Cover and simmer until tender, about 30 mins.
2. Meanwhile, put the potatoes into a saucepan of cold water. Bring to the boil and simmer until tender. Drain and mash with a little margarine and milk. Season with salt and pepper. Set aside.
3. When the meat mixture is cooked, thicken the liquid if necessary. Place the mixture in a casserole dish and pile and spread the mashed potato on top. Either brown under a grill or bake in a preated oven until golden brown.
|Salt And Pepper|
|Lamb Stock Cube||1|
|Worcestershire Sauce||1 Tsp|
|Carrots. Finely Diced||2|
|Tin Tomatoes||1 400g|
|Potatoes. Peeled And Quartered||6|
Serve this with either peas and gravy or baked beans. That simple! Of course you can always to the lots of veg thing just to be healthier!
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
One of the great wines from France. Love for vines and wine and the awareness of the need to respect the earth and its terroir have led Chapoutier to adopt a biodynamic cultivation method. Braille on the label has become one of his noticeable trademarks.Buy this wine if you like: Full-bodied red with an opulent character and warm, rich spice.