Ingredients
For the meat filling
- 700 g lamb mince
- 2 tbsp olive oil
- 1 large brown onion, finely diced
- 3 cloves garlic, minced
- 1 medium carrot, finely grated
- 1 medium parsnip, finely grated
- 100 g mushrooms, finely chopped
- 33 g tomato paste
- 250 ml beef stock
- 125 ml red wine
- 2 tsp Worcestershire sauce
- 1 tsp fresh thyme leaves
- 1 bay leaf
- salt
- black pepper
For the potato topping
- 900 g potatoes (such as Pontiac or Sebago), peeled and halved
- 60 ml milk, warmed
- 40 g butter
- 1 egg yolk
- salt
- white pepper
- 15 g finely grated Parmesan cheese (optional)
Method
Prepare the potatoes
Place potatoes in a large saucepan of cold salted water. Bring to the boil and cook for 15–18 minutes until very tender.
Drain well and return to the pan. Mash until smooth, then stir through warm milk and butter until creamy.
Fold in the egg yolk, then season with salt and white pepper. Set aside.
Make the filling
Heat olive oil in a large frying pan over medium-high heat. Add the lamb mince in batches and cook, stirring, until deeply browned, about 10 minutes total. Break up any lumps as it cooks. Pour off excess fat if needed.
Add the diced onion to the pan and cook for 3 minutes until softened. Add garlic and cook for 1 minute until fragrant.
Stir in the grated carrot, parsnip and mushrooms. Cook for 4–5 minutes, stirring often, until the vegetables soften and release their moisture.
Add tomato paste and stir well to coat everything, cooking for 2 minutes.
Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Simmer for 3 minutes until slightly reduced.
Add the beef stock, Worcestershire sauce, thyme and bay leaf. Season with salt and pepper. Bring to a simmer and cook uncovered for 8–10 minutes until the sauce thickens slightly and coats the back of a spoon.
Taste and adjust seasoning. Remove the bay leaf.
Assemble and bake
Preheat oven to 200°C fan-forced.
Transfer the warm lamb filling to a 4-litre baking dish, spreading it evenly.
Spoon the mashed potato over the filling, starting at the edges and working towards the centre. Use a spatula to spread it evenly, creating gentle peaks and valleys.
Sprinkle with Parmesan if using. Bake for 18–22 minutes until the top is golden brown.
Let rest for 5 minutes before serving. The filling will be piping hot and the potato top crispy-edged.
