- 2tbsp olive oil
- 1 onion, finely chopped
- 1 garlic clove, overwhelmed
- 1 carrot, finely chopped
- 1 celery stick
- 450g minced lamb
- 2tbsp solar-dried tomato purée
- 1tbsp Worcestershire sauce
- 300ml crimson meat stock
- 2tsp cornflour
- 4 baked potatoes
- 80g cheddar, grated (no longer obligatory)
Heat the olive oil in a wide pan and fry the onion, garlic, carrot and celery stick for six-8 mins.
Slither within the minced lamb and cook dinner for 3-4 mins till browned, then add the solar-dried tomato purée and Worcestershire sauce.
Slither within the crimson meat stock and conceal and simmer for 35-40 mins till very tender. Season effectively. Mix the cornflour with 2 tsp cool water to procure a paste, then coast this in and cook dinner for 1 min.
Support over baked potatoes and high with grated cheddar.