BBC , Economy Gastronomy
1 tbsp vegetable oil
1 onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped
1 tsp chopped fresh rosemary (or thyme)
2 carrots, peeled, chopped
½ swede, peeled, chopped
1 large parsnip, peeled, chopped
200g/7oz canned chopped tomatoes
1 litre/1¾ pints meat stock
320g/11fl oz cold leftover roast lamb, finely chopped
150g/5oz peas
3-4 floury potatoes, such as Maris Piper or King Edward, peeled, chopped
1-2 tbsp butter
dash milk
Fry the onion, garlic and rosemary or thyme for 3-4 minutes, or until coloured.
Add the carrots, swede and parsnip and continue to fry for 1-2 mins until just browned.
Add the chopped tomatoes and stock, stir well and bring the mixture to a simmer.
Add the chopped lamb and continue to simmer for 20-30 mins, until the volume of liquid has reduced by two thirds.
Stir in the peas and cook until warmed through.
Transfer the mixture to an ovenproof casserole dish and set aside to cool slightly.
Meanwhile, boil the potatoes, until tender. Add the butter and milk and mash until smooth.
Spread the mashed potatoes over the filling mixture in an even layer. Transfer the casserole to the oven and cook at 180°C for 40-50 mins