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1
Use 1/2 a can of Guiness Stout to marinade ground lamb. Leave covered in fridge for at least 1 hr and if possible overnight.
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2
In a hot pan, put in olive oil and add mince lamb to brown. Strain cooked mince with a big sieve, separating meat & juice.
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3
Reheat same pan, add more olive oil and now saute & brown diced onions, garlic and carrot till fragrant and translucent.
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4
Add the cooked mince into this pan and mix well.
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5
Add dried marjoram, rosemary and thyme and mix well.
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6
Pour left over juice from the mince into the pan and add all the Worcestershire sauce and half of the English parsley and stir well.
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7
Cook on low heat for 20 mins and when it starts bubbling, add in flour to thicken the mixture.
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8
Add salt & pepper to taste.
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9
Cook potatoes in salted water till soft enough to mash.
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10
Strain potatoes and mash with a big knob of salted butter, cream and milk (totally full fat!). Season with salt, pepper and a dash of nutmeg powder.
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11
Pour cooked mince mixture in a big enough pyrex dish.
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12
Layer the mash potato on top and seal the edges.
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13
Bake or brown in oven for 20 to 30 mins at 180 degrees celsius.
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14
Serve with a side of boiled cabbage & carrots with lots of butter and sprinkle leftover English parsley!
