Time and servings
Ingredients
14 total- 30 g of dried porcini mushrooms, optional
- 50 g of flora buttery, 25g for the filling 25g for the mash
- 2 tbsp of tomato puree
- 100 ml of red wine
- 1 large onion, chopped
- 1 garlic clove, chopped
- 1 large carrot, chopped
- 450 g of minced lean lamb
- 200 g of large flat mushrooms, roughly chopped
- 1 can of chopped tomatoes
- 1 handful of fresh thyme
- 450 g of floury potatoes, peeled and cut into large chunks
- 450 g of parsnips, peeled and cut into large chunks
- 100 ml of semi-skimmed milk
Method
5 stepsStep 1
Place porcini mushrooms in a small bowl and just cover with cold water. Leave to soak for at least 30 minutes.
Step 2
Meanwhile, heat the Flora in a pan and add the onion, garlic and carrot and cook for 5 minutes or until soft. Add the lamb and cook over a high heat for 10 minutes or until the meat is brown.
Step 3
Add the porcini and flat mushrooms with the soaking liquid, tomatoes, puree, red wine and herbs. Bring to the boil, cover and simmer for 40 minutes. Uncover and cook for a further 20 minutes.
Step 4
Meanwhile, for the mash, cook the potatoes in plenty of boiling water until cooked. Drain, put back into pan and mash well with the Flora and milk.
Step 5
Place the meat mixture into an ovenproof dish or individual dishes and top with the mash. Grill for 3-4 minutes until the top are golden or brown in the oven at 190C/Gas 5 for 20 minutes.