Lamb Pie And Mustard Thatch

Total Time: 1 hr 20 mins Preparation Time: 45 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 tablespoon oil
• 500 g lamb, lean, minced
• 1 onion, chopped
• 2 celery ribs, chopped
• 2 carrots, diced
• 150 ml water
• 2 lamb stock cubes
• 3 teaspoons worcestershire sauce
• 2 tablespoons rosemary, fresh, chopped
• salt
• pepper
• cornflour, to thicken
• 800 g potatoes
• 1 onion, small
• 1 tablespoon mustard, dijon grained
• 1/4 cup milk

Recipe

• 1 brown the lamb in a medium saucepan until it changes colour. add the chopped and diced onion, celery and carrots and cook for a further few minutes.
• 2 add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the worcestershire sauce, rosemary salt and pepper simmer for 20 minutes until well cooked, thicken with cornflour.
• 3 place in a 12 inch square dish and leave to cool.
• 4 peel the potatoes and small dice the onion, boil until cooked. mash and add the dijon grained mustard, mix well and carefully cover the top of the meat.
• 5 cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
• 6 freezes well.