With the weather not set to brighten just yet, why not bake this warm and comforting dish one night this week?
A family favourite enhanced by the wonderful golden Double Gloucester!
700g minced lamb
25g vegetable oil
2 onions finely chopped
2 carrots cut into 1cm cubes
3 celery sticks cut into 1 cm cubes
½ tsp ground cinnamon
½ tsp chopped fresh thyme
½ tsp chopped fresh rosemary
30g tomato puree
30g tomato ketchup
3 glasses red wine (270g)
25g plain flour
200ml chicken stock
salt and pepper
2 tsp Worcestershire sauce
900g peeled potatoes
100g full fat milk
200g PILGRIMS CHOICE Double Gloucester - grated
Cook time: 1 1/2 - 2 hours
Approximate cost per serving: £2.35
Not suitable for vegetarians
1 Fry the lamb in the hot oil to seal the meat and colour it.
2 In a separate saucepan melt the butter and cook the vegetables. Season with salt and pepper. Add the cinnamon and chopped herbs. Allow to cook until beginning to soften.
3 Add the lamb to the vegetables and continue to cook for a few minutes. Add the tomato puree, ketchup and Worcestershire Sauce.
4 Add the red wine and cook until reduced.
5 Sprinkle the flour over the meat, stir constantly and cook for 2-3 minutes.
6 Add the stock and bring to a gentle simmer, stirring occasionally.
7 Leave to cook for 1 - 1 1/2 hours adding a little water if required.
8 Meanwhile make the mashed potato topping. Boil the potatoes until tender. Drain and mash with the butter, milk and black pepper. Add half of the cheese and return to the heat mixing well until melted.
9 Once the meat mixture is ready, spoon into an ovenproof serving dish. Spoon the potato over the meat and finish with the remaining half of grated cheese.
10 Place in a hot oven at 200c, 400f or gas 6 until the mash is crispy and the meat is piping hot.
11 Serve immediately with buttered carrots and green beans.
Can be cooked in advance, refrigerated reheated the following day.