675g lean lamb mince
15ml sunflower oil
1 medium onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
100g/4oz green peas
30ml/2tbsp plain flour
30ml/2tbsp tomato ketchup
30ml/2tbsp brown sauce
30ml/2tbsp freshly chopped rosemary
1 lamb stock cube, crumbled
300-425ml lamb or vegetable stock
Salt and freshly milled black pepper
675g lb floury potatoes, peeled and cut into medium chunks
450g swede, peeled and cut into small chunks
100ml milk or single cream
30-45ml freshly chopped parsley or chives
Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.
Add the mince, in batches and cook for 5 minutes until brown on a moderate heat, turning frequently and mashing any large lumps with the back of a wooden spoon.
Remove and discard half the oil.
Stir in the peas.
Stir in the flour and cook for 1-2 minutes, then add the ketchup, brown sauce, rosemary, lamb stock cube and lamb stock. Season.
Bring to the boil, reduce the heat and simmer gently for 20 minutes.
Meanwhile prepare the potato and swede topping.
Place the potatoes and swede in a large saucepan with boiling water and bring to the boil.
Reduce the heat, cover and simmer for 20-25 minutes.
Drain and mash together with the milk or cream and butter.
Season if required, and stir in the parsley or chives.
Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
Spoon the meat filling into a 1.7L/3pint ovenproof dish and pipe or spread the surface with the potato mixture.
Bake uncovered for 30 minutes, or until the top is brown.