Ingredients

8 large potatoes, mashed with a little butter and plenty of black pepper.

1lb minced lamb

1 large leek

1 large onion

2 good chicken stock cubes

1 tin Scotch Broth

2ozs grated cheddar cheese

{ Tip:I don’t add any salt because there’s  enough in the stock cubes and the tin of soup }

Method

·       Chop leeks and onion and fry in a little oil until soft

·       Add the minced lamb and cook for five minutes until well browned.

·       Sprinkle in the chicken stock cubes.

·       Add the tin of Scotch Broth and stir well.

·       Cover pan with a lid and simmer on low heat for 30 minutes, stirring occasionally.

·       If mixture appears too dry, add a little water but don’t allow it to get too sloppy.

·       Transfer the meat mixture to a large ovenproof dish. (I use my slow cooker which is a perfect size)

·       Spoon the mashed potato on top and rough up the surface a little with a fork.

·       Sprinkle with the grated cheese.

·       Bake for 30 minutes at 190 degrees C  finishing off for a few minutes under the grill to brown the top nicely.

This is a meal in itself but if you prefer you can serve it with a vegetable.