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Lamb & Mash Pie

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Everyone loves pure comfort food and this is one traditional English dish that will have hearts warmly melting on those cold winter evenings.

Note: - Do not be tempted to use tinned tomatoes, that'll not work here as they will over power the delicate lamb flavour and turn your dish into a pasta sauce!

Click the Method tab below to see a step by step guide with pictures.

lamb mash pie ready

ingredients

Here's what you need :¬)

serves 4

    for the mash

  • 850g peeled med sized potatoes, quartered
  • 1 tbsp Salt
  • 2 Tbls Butter
  • 80ml milk

for the filling

  • 475g lamb mince
  • 1 large onion sliced and quartered
  • 3 Carrots grated
  • 2 large celery sticks small dice
  • 1 bay large leaf, or 2 to 3 small ones
  • 5 Fresh plum tomatoes pulped

I'm using plum tomatoes fresh from my patio :¬P

for the seasoning

  • 1 tsp mint sauce
  • 2 tsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 1 lamb stock cube crumbled, I'm using a Knorr™ cube
  • 1 OXO™ veg stock cube crumbled

thickening

  • 1 heaped tsp Bisto™ powder
  • 125 ml cold water

method

I use fresh plum tomatoes to make this dish, they contain less water than your typical round types, but are full of the flavour needed to elevate this heart warming fare.

First, put the potatoes in a large pan, cover with water and add 1 heaped Tblsp salt. Cover the pan and bring to the boil. While the potatoes are cooking you can get on with the making the meaty lamb filling.

  1. Prepare the ingredients
prep main ingredients
ingredients
  1. Bring the potatoes to a boil & simmer for 20mins
  2. Drain potatoes in a colander, return to the pan
  3. Add the butter & milk
  4. Warm on the residual heat of the ring
  5. Mash with a potato masher*

*You want quite a loose, creamy buttery mash for this dish, so add a little more milk & butter if it seems a little dry

  1. Whisk with a fork for a smooth creamy mash
  2. Cover & set aside

While your potatoes are cooking, prepare the filling

  1. Set the oven to 180c to pre-heat
  2. Heat a large wok to a med-high heat
  3. Break your mince into the wok
  4. Add the bay leaf
  5. Brown the meat for at least 10mins*

*DO NOT cover the meat as it will boil

brown the lamb
lamb browning
  1. Add onions, combine with meat, fry 5 for mins
  2. Add carrots combine & fry for 5 mins
  3. Add celery combine & fry for 5 mins
cook the veg down & soften
lamb veg added
  1. Add all your seasoning ingredients & stir to combine
add seasoning ingredients
lamb veg spices added
  1. Add the pulped tomatoes
add the tomatoes
lamb veg spices tomatoes
  1. Stir the tomatoes into the lamb & veg
  2. Finally add your thickening & stir
  3. Turn down to med-low heat and cover for 10mins
  4. Tip the filling into an oven proof dish
tip the filling into a dish
lamb mash pie ready for mash
  1. Top with mash, start from the edge of the dish
top with mash
lamb mash pie ready for oven
  1. Put on a tray in the oven to brown for about 45mins
ready to serve
lamb mash pie ready
lamb mash pie
lamb mash pie served

Serve with green veg and gravy, garden peas are always a great accompaniment