Shepherds Potato Cheesy Pie

1 tbs olive oil
1 finely onion chopped
1 carrot finely chopped
2 cloves garlic crushed
2 celery sticks finely chopped
400g lamb mince
1 tsp dried oregano
2 tablespoons plain flour
2 cups Beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & pepper

700g potatoes peeled chopped
1/2 cup milk
salt & pepper

80g grated cheese

Nuts & Bolts

1. Heat oil in a large pot over medium-high heat. Add onion, garlic, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and dried oregano cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.

2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Season with salt and pepper.

3. Meanwhile, cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan. Use a potato masher, mash until smooth. Add milk and use a spoon to stir until combined. Season with salt and pepper.

4. Preheat oven to 200c. Spoon lamb mixture into ovenproof baking dish. Top with mashed potato and grated cheese. Bake in preheated oven for 20 minutes or until mashed potato and cheese is golden brown.

Calories per serving : 486