Milk and Fish. May contain traces of other allergens.
2 chicken-style stock cubes
2 tsp worcestershire sauce
1 tbs tomato paste
2 tsp olive oil
250ml (1 cup) boiling water
1 garlic clove
Boil potatoes and peas: Peel and cut the potatoes into 3cm chunks, then put in a medium saucepan of cold salted water and bring to the boil. Reduce the heat to medium and cook for 8 mins. Add the peas and cook for a further 3-4 mins until the potato is tender. Drain well, then return the veggies to the pan.
Prep ingredients; Meanwhile, finely chop the onion. Peel the carrot, then cut into 1cm chunks. Crush or finely chop 1 garlic clove. Crumble 1 stock cube* into a heatproof jug. Add 250ml (1 cup) boiling water and stir to dissolve. Add 1 tbs tomato paste and 2 tsp worcestershire sauce and stir to combine.
Start lamb filling: Heat 2 tsp olive oil in a medium deep frypan over medium heat. Add the onion, carrot and garlic, season with salt and pepper and cook, stirring, for 5 mins or until softened. Increase the heat to high, add the lamb mince and cook, breaking up the lumps with a wooden spoon, for 3-4 mins until browned.
Simmer filling; Preheat the grill to high. Add the stock to the lamb mixture, bring to the boil, then reduce the heat to medium and cook for 10 mins or until thickened. Meanwhile, add 25g butter to the potato and peas, season with salt and pepper and mash with a potato masher, leaving some peas whole.
Grill pie and serve up: Taste the lamb mixture, then season with salt and pepper. Spoon into a 1L (4 cup) baking dish and spread the mash over the top to cover (see Make it cheesy). Grill for 5 mins or until golden. Divide the pie among plates and enjoy.
Make it cheesy: Stir a little grated cheddar into the mashed potato and pea mixture before spreading over the pie, then scatter some more cheese on top before grilling.