- 1kg Maris Piper potatoes, peeled
- 350g leftover lean roast lamb
- 1 tbsp oil
- 1 small onion, chopped
- 1 large carrot, finely diced
- 2 tsp plain flour
- 250ml lamb stock
- 1 tbsp Worcester sauce
- 1 tbsp Asda Brown Sauce
- 1 tbsp Asda Tomato Ketchup
- 4 tbsp milk
- 25g butter
- 25g Cheddar cheese, grated
Pre-heat the oven to 200C/180C Fan/Gas 6. Cut the potatoes into even chunks and cook in lightly salted water until tender.
Meanwhile, mince the lamb or chop finely in a processor, or with a knife.
Heat the oil in another pan and cook the onion and carrot until the onion is soft and golden. Remove from the heat and stir in the flour. Return to a low heat and cook for 1 minute, stirring.
Stir in 200ml of the stock and bring to the boil, stirring to make a gravy. Add the rest of the stock if necessary (this will depend on the size of your lamb pieces) and simmer for 1 minute.
Remove from the heat and add the lamb, Worcester sauce, brown sauce and tomato ketchup. Season to taste (add more of the sauces or leave some out if you prefer) and put in an ovenproof dish.
Drain the potatoes, return to the pan and stand over a low heat, uncovered, for half a minute. Add the milk and butter and mash until smooth and lump-free. Spread on top of the meat.
Sprinkle on the cheese and bake for 20-25 minutes.