|Recipe Supplied by: Sharp Manufacturing Co. UK Ltd|
Serves: 4 People
|450g lean minced lamb|
125g onion, chopped
150g carrot, sliced
30ml (2tbsp) tomato puree
450ml (3/4 pint) hot lamb stock
15ml (1 tbsp) worcestershire sauce
30ml (2 tbsp) cornflour, blended with water
salt and pepper
900g potato, cooked and mashed
1 Place the lamb, onion, carrot, tomato puree and stock in a large bowl, stir well.
2 Cook on 50P for 20 minutes, stir twice during cooking.
3 Stir in the blended cornflour and seasoning. Cook on 100P for 5 minutes.
4 Pour into a deep 25cm (10) dish. Spread the potato over the lamb mixture; score across the potato with
a fork, giving a spiky effect.
5 Place on the low rack and cook on DUAL GRILL, 50P for 12 minutes.
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