Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Boil potatoes
Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Add the potatoes to a pan of salted boiling water with a generous pinch of salt. Cook the potatoes over a medium heat for 20 min or until soft. Once cooked, drain.
Meanwhile, peel and finely chop the onion and garlic. Peel and grate the carrot.
Heat a pan over a medium-high heat with a drizzle of oil. Fry the lambmince and onion with a pinch of salt for 5-7 min. Add the garlic and tomato paste. Add the gratedcarrots, measuredwater, stockcube, Worcestershire, marmite, sugar and pepper. Reduce the heat to low. Cover with a lid and stew for 10 min.
4 Make mash
Meanwhile, once ready, return the potatoes to the pan with the salted butter. Mash. Slowly add enough milk (about 50/75/100 ml) to reach your desired mash consistency. Add half of the cheddar and season generously with salt.
Add the greenpeas to the lambsauce and check the seasoning. Season with salt and pepper. Pour the lambsauce into a baking dish. Spoon the mashed potatoes over the top. Smooth the surface with a spatula. Sprinkle with the remaining cheese. Bake for 20 min.
Once baked, set the pie aside to rest for 5 min, then serve.