👨‍🍳 تعليمات

1. 1

   Preheat oven to 200°C (180°C fan/Gas Mark 6).

   💡 نصائح احترافية: Ensure oven is fully preheated before baking.
2. 2

   Heat olive oil in a large ovenproof saucepan or casserole dish over medium heat. Add the chopped onion, carrots, and celery. Cook for 8-10 minutes until softened.

   💡 نصائح احترافية: Sweating the vegetables will release their sweetness.
3. 3

   Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the lamb mince, breaking it up with a spoon. Cook until browned all over.

   💡 نصائح احترافية: Drain off any excess fat if desired.
5. 5

   Add the tomato puree and Worcestershire sauce, stirring well. Cook for 1-2 minutes.

6. 6

   Pour in the stock, add the thyme and bay leaf. Bring to a simmer, then reduce heat and cook gently for 20 minutes, stirring occasionally, until the sauce has thickened.

   💡 نصائح احترافية: Remove the bay leaf before topping.
7. 7

   While the lamb is simmering, boil the potatoes and parsnips in salted water for 15-20 minutes, or until tender.

   💡 نصائح احترافية: Test for tenderness with a fork.
8. 8

   Drain the vegetables thoroughly. Mash them with the butter and warmed milk until smooth and creamy. Season with salt and pepper to taste.

   💡 نصائح احترافية: For an extra smooth mash, pass through a sieve.
9. 9

   Remove the bay leaf from the lamb mixture. Season with salt and pepper. If not using an ovenproof dish, transfer the lamb mixture to an ovenproof dish.

   💡 نصائح احترافية: Ensure the lamb filling is evenly spread.
10. 10

    Spoon the parsnip and potato mash over the lamb filling, spreading it evenly to cover completely. Rough up the surface with a fork to create crispy edges.

    💡 نصائح احترافية: A fork creates lovely crispy bits when baked.
11. 11

    Sprinkle with grated cheddar cheese, if using. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the filling is bubbling.

    💡 نصائح احترافية: Let it rest for 5-10 minutes before serving.