Ingredients
- 1 garlic bulb
- 2 tablespoons of olive oil
- 1 tbsp sunflower oil
- 1 large onion , chopped
- 1/4 cup red bell pepper, diced
- 1/2 cup fresh mushrooms, quartered
- 2-3 medium carrots , chopped
- 500 g pack minced lamb, or beef
- 1/2 red wine
- 1 cup beef broth
- 2 tbsp tomato purée
- 2 teaspoons of Worcestershire sauce
- 800 g potatoes, peeled and cut into chunks
- 75 g butter
- 50 ml milk
- Sea salt and ground black pepper to season
Preparation
Step 1
Slice the top off the garlic bulb just enough so that each of the cloves is exposed and place on a roasting tray. Drizzle with 1 tablespoon of olive oil and season with a some sea salt. Place in the oven to roast for 40 minutes or until soft and tender. When the garlic is cooked, remove the roast cloves from their skins and mash with the back of a fork.
While garlic is roasting, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy. You may want to add a little bit more or less milk and butter, it is up to you! Add in the mashed garlic and season with sea salt and ground black pepper, stirring to combine.
Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat and soften the onions, peppers, mushrooms, and carrots for 5-6 minutes. Turn up the heat and allow the pan to get hot before you add the minced lamb. Using the a fork break up the meat and allow to brown and cook through for 3-4 minutes. Stir through the tomato purée and Worcestershire sauce until combined and then pour in the red wine and the beef stock. Bring to a steady simmer, then partially cover and cook for 45 mins.
Preheat the oven to 180oC/Gas Mark 4. When the lamb is ready, season with sea salt and ground black pepper and transfer to an ovenproof baking dish and top with the roast garlic mash, using a fork to make a nice topping. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 mins until the top is starting to brown and the mince is bubbling up around the edges.
Serve straight away for a delicious and comforting supper!