• 3 carrots
  • 3 celery stalks
  • 2 onions
  • 3 cloves of garlic
  • 600 grams lamb mince
  • 1 bay leaf
  • 800 milliliters lamb stock
  • 500 grams sweet potatoes
  • 500 grams King Edward potatoes
  • Butter
  • Seasoning


  1. Fine dice the carrots, celery and onions. Chopped up the garlic. In a pan, heat up a tablespoon of olive oil on a medium heat. Add to the all the diced veg and the garlic. Cook this for about 8 minutes, to soften the veg slightly. Add in the lamb mince and break it down with the back of the spoon and cook the mince for 12 minutes, until the meat has turned grey and started cooking. Add in the stock and the bay leaf. Bring this to the boil and then simmer for at least 2 hours, or as long as possible. Most of the liquid should be gone. Meanwhile peel all the potatoes and cut into chunk. Place in two separate pans of boiling water and cook through. Leave to steam dry and mash with salt pepper and butter, remember to keep them separate. Preheat the oven to 200°C. Pour the meat into a suitable roasting tin, discard the bay leaf and top with spoonfuls different mashes, alternately. Smooth over, making sure there are no gaps . Season the top and place in the oven to crisp for 25 minutes.