- Sea salt
- 1.2kg potatoes
- 125g butter
- Freshly ground pepper
- 100g mature cheddar, grated
- 1 medium onion
- 2 medium-sized carrots
- 1 large celery stick
- A splash of olive oil
- 400g lamb mince
- A handful of thyme sprigs
- 1 tbsp Worcester sauce
- 250ml chicken or vegetable stock
- 400g tin of baked beans
- Buttered green vegetables, to serve
Prep: 30 mins | Cook: 1 hr 15 mins
1. Bring a large pan of salted water to the boil. Peel and chop the potatoes. Add them to the boiling water and simmer for 20 mins till they’re soft. Drain the potatoes and tip back into the pan. Put the pan back over a low heat and mash the potatoes with the butter and a pinch of salt and pepper. When they’re smooth, stir 3/4 of the cheese.
2. While the potatoes are boiling, trim and peel the onion, then finely chop it. Peel and dice the carrots. Trim and dice the celery.
3. Warm a pan for 1-2 mins, then add a splash of olive oil and the veg. Season well with salt and pepper. Lay a piece of greaseproof paper over the veg. Turn the heat down low, pop a lid on the pan and sweat for 10-15 mins till soft. Stir every so often.
4. Stir the lamb mince into the veg. Turn the heat up a little and cook and stir the lamb for 6-8 mins till it’s browned. Add a couple of sprigs of thyme to the pan with 1 tbsp Worcester sauce. Pour in the stock. Cover and simmer for 20 mins, stirring occasionally, till the lamb is cooked and the stock has reduced by at least half.
5. Heat your oven to 180°C/Fan 160°C/Gas 4. Fish the thyme sprigs out of the lamb mince. Stir in the baked beans. Taste and add more salt, pepper or Worcester sauce if you think it needs it.
6. Spoon the mince into an ovenproof dish. Top with the mashed potato, raking and fluffing it with a fork. Scatter over the rest of the grated cheddar. Bake for 25-30 mins till golden, crisp and bubbling. Serve straight away, with buttered green veg.