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1 red onion
2 carrots
2 sticks of celery
1/2 cup peas
2 cloves of garlic
1 tbls rosemary
olive oil
1/2 lb ground lamb
1/2 lb ground beef
14 oz can of chopped tomatoes
1 cup beef stock
3 lbs potatoes
1/2 cup semi-skimmed milk
3 tbls butter
sea salt and freshly ground black pepper

Peel and dice the onion celery and carrots
Peel and finely chop the garlic cloves
Heat 1 tbls olive oil in a large pan on medium heat
Add onion, carrot, celery, garlic and most of the rosemary leaves
Cook for 8 to 10 minutes, stirring occasionally, until softened
Turn the heat up, add the ground beef and lamb, and brown for 10 minutes, stirring occasionally
Use a slotted spoon to drain away any excess liquid from the pan, if any and add chopped tomatoes
Pour in the stock and peas, season with a good pinch of salt and pepper and stir well, then bring to the boil
Reduce to low heat and simmer for 1 hour

Peel the potatoes, cut them into quarters and put them into a pot of salted, boiling water
Boil for about 10 minutes until tender. Stick a fork into them to check the softness all the way through
Drain potatoes in a colander and return them to the pot
Add the milk, butter and a pinch of salt and pepper
Mash until smooth and creamy (add 1/2 cup more milk to achieve desired consistency)

Preheat the oven to 375ºF
Transfer the meat mixture to a large ovenproof baking dish
Spoon the mash evenly over the top and sprinkle remaining rosemary on top
Drizzle with olive oil, then cook in the oven for 25 minutes until bubbling
Switch oven to broil and brown top for a few minutes to achieve a golden color