Mince is economical, versatile and great for a quick supper. I have already provided a cottage pie recipe earlier for beef mince, but this time we have a twist, lamb mince and carrot and turnip mash, with a rich red wine jus.
- 800g minced lamb
- 1kg carrot and turnip, chopped into equal size pieces
- 2 tbsp butter
- 50g double cream
- 2 tbsp thyme
- 2 garlic cloves
- 2 onions, finely chopped
- 200ml red wine
- 2 tbsp tomato purée
- 450ml lamb or vegetable stock
- 1 tablespoons of Worcestershire sauce
- 1 tbsp sunflower oil
- Salt and pepper
- Pre-heat the oven 190°C/Gas 5.
- In a large pan heat the oil and soften the onion and garlic, about 5 minutes.
- Add the mince lamb and brown, then add tomato purée and cook for 2 minutes.
- Add Worcestershire sauce and red wine and cook for a further 2 minutes. Stir in the lamb stock and bring to the boil and then turn the heat down and simmer gently for about 25 minutes.
- Place the carrot and turnip in a large pan of salted water, bring to the boil and simmer for 20 minutes or until soft.
- Drain, season and mash with half the butter and all the cream, mix the thyme leaves in.
- Take a pie dish and pile in the meat using a slotted spoon so that some of the liquid is reserved for gravy (it also makes sure the mash doesn't sink into a watery grave!). Top with the mash. Fork the top of the mash to give it texture and dot with butter.
- Put in an oven for about 20 minutes, until the top is golden.
- Serve in a bowl with peas and gravy made from the reserved juices.