I just had to share this, it is truly stonking.
675g lamb, minced
25g lamb or beef dripping
or 2 tablespoons of cooking oil
knob of butter
3 small onions finely chopped
3 carrots, diced
4 celery sticks, diced
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1/2 tsp ground cinnamon
2 tsp tomato puree
2 tsp Worcestershire sauce
2 tsp tomato ketchup
3 glasses of red wine
25g plain flour
200ml beef/veal jus or chicken stock
900g mashed potatos, made with very little butter or milk.
- Season the minced lamb, then fry in batches in the dripping or the oil in a very hot pan to just seal and colour the meat, draining each batch in a colander.
- In a separate pan, over a medium heat, melt the butter. Add the vegetable and herbs, and season with salt, pepper and cinnamon. Cook for 5-6 minutes until starting to soften.
- Add the lamb, cook for a few minutes, then add the tomato puree, Worcestershire sauce and tomato ketchup and stir. Add half a glass of wine and reduce by three-quarters: repeat this process until all the wine has been used. Add the flour and cook for 2-3 minutes.
- Add the jus or stock and bring to a gentle simmer, then cook for 1-11/2 hours. If the sauce becomes too thick add a little water, but don't let the sauce become to thin.
- During the last 1/2 of cooking make the mash. Reduce the amount of butter and milk or cream you would normally use to give a slightly firmer topping.
- Pre heat the grill. Spoon the mince into an ovenproof dish, then spoon or pipe the mash on top. Brush or dot some butter over the mash and grill until golden.