500g lean lamb mince
4 carrots, chopped small
2 medium onions, chopped small
4 tablespoons plain flour, plus more if needed
2 tablespoons oil
4 spring onions, chopped
200g parmesan, grated
Splash thickened cream
150g salted butter, melted
100ml milk, plus extra if needed.
Boil the potatoes in salted water.
In a fry pan, add the oil and minced lamb on high heat and cook until browned. Sieve to remove excess fat, and set aside.
Add a teaspoon more oil to the pan and ad the chopped carrots and onions. Fry on medium until the veggies soften a little, 5 to 6 minutes then add the lamb mince back in and stir to combine.
Add the plain flour and mix thoroughly to coat everything. If you need to add a little more do so.
Once coated add enough stock just to cover all the meat and vegetables, stir well and then reduce heat to simmer until the sauce has thickened and the carrots have cooked, again adding more stock if needed.
Divide equally into 4 oven proof bowls/dishes and leave to cool completely.
Once the potatoes have boiled, drain well and If you have one , pass them through a potato river to ensure lump free mash. If you don’t have one, a good old masher will do the job it will just take a little longer.
Add the butter, spring onions, a splash of cream and milk a little at a time until you have a smooth creamy mash, almost a puree. Add more cream and milk if you need to.
Add 3/4 of the parmesan cheese and mix well.
Leave to cool and then divide equally between the four dishes on top of the cooled lamb mixture.
Spread to the edges and sprinkle each one with the remaining parmesan.
Bake at 180 for 30 to 45 minutes, oven depending until golden brown and crispy.
Serve with steamed broccoli.
This mashed potato is rich and creamy and so decadent that you will be unable to stop eating it. A delicious, easy mid week dinner that you can prepare in advance and keep in the fridge for 3 or 4 days.