This is a favourite, perhaps because I’m crazy on both Worcester Sauce (Lea & Perrins, of course) and creamy mashed potato made with loads of butter. You can make this with lamb mince or beef. The latter is really a cottage pie and reminds me of some pretty nasty examples at school ( as well as having crumpets toasted between my buttocks).
The point of this dish is leftovers from a roast. They should be ground up. I usually have roasted the lamb on a bed of carrots and garlic cloves that I add into the grind. I then fry the mixture with finely sliced onions. Add leftover wine gravy and a glass of red wine, plenty or Lea & Perrins and add Heinz Tomato Kechup and salt and pepper to taste.
The potato should be mashed with plenty of butter, which is what gives it flavour.
Paste the potato onto the edges of the dish and then work in towards the midddle. If you try from the middle outwards you’ll find the potato sink into the mince and gravy oozing over the edge of the oven proof dish. If you have the same attitude as I to cleaning the oven, this must not happen on any account.
Sometimes I will grate cheese over the top before baking in the oven and serving with greens – silverbeet picked fresh from the local community garden is the current favourite.