Serves 4-6

Ingredients:

800g minced lamb
2 cloves garlic, minced
3 shallot or chives, sliced
2 celery sticks diced
500ml homemade stock
2 large potatoes
1 orange sweet potato
~2 cups milk
3 Tbsp margarine or butter
1/3 cup plain flour
1 egg (lightly beaten)

Method:

Preheat oven to 1800 Celsius
Grease a cooking pan with dimensions roughly 30cm x 20cm

Preparing the potato:

• Peel the potatoes and sweet potato and cut them into 1 cm thick rounds
• Microwave, boil or steam until soft. Make enough to cover the bottom of the baking dish

Preparing the meat:

• Brown the lamb mince in a large saucepan on the stove. Salt to taste
• Add the garlic, chopped shallot, celery and then the stock
• Simmer for about ½ hour or more until the stock reduces and the meat is not ‘runny’

Preparing the white sauce:

• In a small pot on the stove melt the margarine/butter
• Add the flour and stir until combined
• Cook for a further 30 seconds before adding the milk
• Add a small amount of milk (~1/4 cup) and mix together. Keep adding small amounts and
stirring to combine this before adding the next milk.
• Stop adding milk if you think the sauce is getting too thin
• Beat the egg into the mixture

Putting it together:

• Lay the 1 cm thick slices of both types of potato side by side on the base of the cooking
dish until the base is covered
• Pour the lamb mixture over the top of this
• Put the white sauce and egg mixture over the top of the meat
• Cook in the oven for about 45-50 minutes until the topping slightly browned