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Ingredients
2 onions, peeled and diced
2 large carrots, peeled and diced
2 tbsp olive oil
50 g butter
Sprigs thyme
500 g minced lamb or beef
1 tbsp tomato puree
1 tbsp ketchup
2 tbsp Worcestershire sauce
1 litre beef or chicken stock
250 g frozen peas
500 - 600 g potatoes, peeled and cut into chunks
120 ml milk
100 g butter
2 egg yolks
Method
Sauté the onions and carrots with the olive oil and butter, until just staring to colour. Add the thyme and beef.
Turn up the heat and brown the beef.
Add in remaining ingredients up until the stock.
Cook for 20 minutes until the liquid has reduced.
Season and allow to cool down.
Add the peas and then transfer to an oven-proof dish.
Cook the potatoes until tender and milk with the remaining ingredients.
Top the meat mixture and spread the potatoes on top.
Cook in an oven (190 C) until the topping is golden brown.
Allow to rest for 10 minutes before serving.
Chef: Domini Kemp
Programme: The Afternoon Show
