This recipe will feed 8-10 people so if you're cooking for less, make in two dishes and freeze the second dish.
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2 tablespoons olive oil
4 onions, peeled and roughly chopped
1.35kg minced lamb (or other type of minced meat)
2 level teaspoons tomato puree
1 teaspoon dried herbs
2 level teaspoons Marmite
50g plain flour
2 x 400g canned chopped tomatoes
500ml water or stock
1.35kg potatoes, peeled and chopped or 4 cups mashed potato
500g carrots, peeled and chopped
100ml warm milk
50g cheese, grated
Preheat the oven to 180°C.
Cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking.
Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite and flour. Cook over the heat for 2-3 minutes.
Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
Mash the potatoes with the carrots, add the warm milk and the butter, and beat until fluffy and smooth.
Put the meat mixture into an ovenproof dish. Top with the potato and carrot mixture and sprinkle with the cheese. Cook for 35-40 minutes or until golden and bubbling.