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1
Peel the potatoes and cut into chunks.
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2
Cook in a large pan of boiling water for 15-20 minutes, or until tender.
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3
Drain the potato well and return to the pan over low heat, and stir to evaporate any excess water.
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4
Remove from the heat, add the butter and milk, and mash with a potato masher until smooth.
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5
Season with salt and cracked pepper.
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6
Preheat the oven to 350F.
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7
Meanwhile, heat the oil in a large frying pan and add the onion.
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8
Cook, stirring occasionally, until soft and just beginning to colour.
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9
Add the ground lamb (mince), increase the heat and cook until browned, breaking up any lumps with a wooden spoon as the meat cooks.
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10
Add the carrot to the pan and cook for a few minutes until just tender.
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11
Sprinkle on the flour and cook, stirring, for 1 minute.
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12
Slowly add the stock, stirring constantly.
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13
Add the Worcestershire sauce.
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14
Bring to the boil and cook for 2-3 minutes, or until the gravy thickens.
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15
Season to taste with salt and pepper.
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16
Stir in the peas and transfer the mixture to a 2L ovenproof dish.
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17
Spoon the mashed potato onto the meat mixture and spread out evenly.
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18
Use a fork to swirl the surface.
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19
Bake for 40-50 minutes, or until the potato is golden.
