Ingredients:
1lb. Minced lamb
1 1/2 lb. potatoes
Large onion
2 oz. mushrooms
Bay leaf
2 carrots
1 oz. plain flour
1 tbsp. tomato puree
1 oz. butter
4 tbsp. milk
1/2 pint lamb or beef stock
2 oz. cheese

Method:
Dry fry the lamb with the chopped onion, bay leaf, sliced mushrooms and diced carrots for 8 to 10 minutes. Add flour and stir for a minute. Slowly blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils. Cover and simmer gently for 25 minutes. Remove the bay leaf and place the mixture in a 3 pint oven-proof serving dish.

At the same time, cook the potatoes in boiling water for 20 minutes until tender. Drain well, mash well with the butter and milk and mix well. Spread on top of the mince mixture and spinkle over with the grated cheese.

Bake for 15 to 20 minutes in preheated oven 200C (400F). Serve hot with green vegetables.