Description
This is a hearty English meal, made with lamb mince, hence the name! Although it is called a pie it doesn’t use any pastry and is so cheap, quick and easy to make, you’ll enjoy making it! This is a ‘larder cupboard’ recipe, which means you can substitute for whatever you have handy in the cupboard!
Ingredients
- 4 large baking potatoes, peeled and cubed
- 1 tablespoon butter
- ΒΌ cup milk
- 2 pounds ground lamb
- 1 tablespoon Worcestershire sauce
- 1 cube beef bouillon
- 12 button mushrooms, sliced
- 1 onion, finely chopped
- 1 (16 ounce) can baked beans
- 1 (12 ounce) can canned diced tomatoes
- 3 tablespoons brown gravy mix (Optional)
- 1 (15 ounce) can carrots, drained (Optional)
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil
- then cook over medium heat until tender enough to pierce with a fork
- about 10 minutes. Drain and mash with butter and milk to your desired texture.
- Meanwhile
- crumble the ground lamb into a large skillet. Cook and stir until no longer pink. Season with Worcestershire sauce and beef bouillon. Add the mushrooms and onion; continue to cook and stir until tender. Transfer the contents of the skillet to a large casserole dish.
- Mix the baked beans
- diced tomatoes
- gravy mix and carrots in with the lamb. Dollop big blobs of mashed potatoes over the top and carefully spread evenly to cover the entire top. Rake over it with a fork to create a crispy texture on top when it browns.
- Bake for 10 minutes in the preheated oven
- until the top is browned and crisp.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4