Ingredients
1 tablespoon olive oil
1 medium brown onion, chopped
1 medium carrot, chopped finely
1 stalk celery (optional, I threw in some mushrooms instead), chopped finely
1kg lamb mince (beef mince also works)
1/4 cup plain flour
1 1/2 cups beef stock
1/2 cup barbecue sauce
1/2 cup tomato sauce
1/2 cup frozen peas
Mashed potato to cover top, whisked until smooth
1 cup grated cheese (I use tasty cheese)
Method
Heat oil in a large saucepan. Cook onion, carrot and celery, stirring, until softened and browned lightly. Add the lamb and cook, breaking apart with a wooden spoon, until well browned. Add flour and cook, stirring for about 2 minutes.
Gradually stir in stock, then sauces and peas. Simmer, uncovered until sauce thickens (about 10 minutes).
Preheat grill.
Spoon lamb mixture into a 2.5 liter ovenproof dish and spread the smooth mashed potato over the top. Sprinkle with cheese and place in grill until the top is lightly browned.
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