Ingredients
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700 g ground lamb
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half a can Guinness stout (to marinade ground lamb)
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1 large onion, diced
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2 garlic cloves, chopped
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1/2 teaspoon dried marjoram
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried thyme
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1/2 cup chopped english parsley
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75 ml Worcestershire sauce
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2 teaspoons flour (for thickening)
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2 tablespoons olive oil
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salt & pepper
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1 kg potato (peel, boil, mash & season)
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1 carrot, diced
Instructions
- Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
- In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
- Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
- Add the cooked mince into this pan and mix well.
- Add dried marjoram, rosemary and thyme and mix well.
- Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
- Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
- Add salt & pepper to taste.
- Cook potatoes in salted water till soft enough to mash.
- Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
- Pour cooked mince mixture in a big enough pyrex dish.
- Layer the mash potato on top and seal the edges.
- Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
- Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!