Ingredients

• 750g/1 1/2 lb old potatoes, diced

• 30ml/2 tbsp skimmed milk

• 15ml/1 tbsp wholegrain of French mustard

• 450g/1 lb lean minced lamb

• 1 onion, chopped

• 2 celery sticks, sliced

• 2 carrots, diced

• 150ml/1/4 pint beef stock

• 60ml/4 tbsp rolled oats

• 15ml/1 tbsp Worcestershire sauce

• 30ml/2 tbsp fresh rosemary, chopped, or 10ml/2 tsp dried rosemary

• salt and ground black pepper

Serves 4

Method:

1. Cook the potatoes in lightly salted boiling water until tender. Drain and mash until smooth, then stir in the milk and mustard. Meanwhile, preheat the oven to 200C.

2. Break up the lamb with a fork and fry without any fat in a non-stick pan until lightly browned. Add the onion, celery and carrots to the saucepan and cook for 2-3 minutes, stirring continuously.

3. Stir in the stock and rolled oats. Bring to the boil, then add the Worcestershire sauce and rosemary and season to taste with salt and pepper.

4. Turn the meat mixture into a 1.75 liter ovenproof dish and spread the potato topping evenly over the top, swirling with the edge of a knife.

5. Bake for 30-35 minutes, or until golden. Serve hot with fresh vegetables.