Ingredients
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2 tablespoons butter
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1/4 cup milk
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salt and pepper
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2 tablespoons butter, extra
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1 onion, finely chopped
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2 tablespoons flour
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1 cup beef stock
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salt and pepper
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1 teaspoon dried herbs
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3 cups ground lamb, left-over roast is good
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1/2 cup peas
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1 kg potato, peeled
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1 medium carrot, diced pea-size,boiled or steamed until tender
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1 egg yolk
Instructions
- Cook the potatoes in boiling water until tender.
- Drain and mash with the 2 tablespoons butter, milk, salt and pepper.
- Beat the egg yolk through.
- Set the mash aside.
- Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened.
- Add the flour and cook, stiring for 2 minutes.
- Add the beef stock and whisk until smooth.
- Season with salt and pepper and add the mixed dried herbs.
- Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish.
- Cover with the mash, roughing it up with a fork, to help brown the top.
- Bake in a moderate oven for about 45 minutes or until well heated through.