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1
Preheat oven to 200C
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2
Heat oil in a large saucepan over medium-high heat.
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3
Add onion, garlic, carrot, celery, peas, corn, basil and oregano and cook, stirring, for 5 minutes or until soft.
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4
Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
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5
Add the flour and cook, stirring, for 2 minutes or until combined.
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6
Add stock, bay leaves, Worcestershire sauce, tomato paste & ketchup.
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7
Bring to the boil.
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8
Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens.
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9
Taste and season with salt and pepper.
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10
Meanwhile cook potato in a saucepan of salted boiling water for 15 minutes or until tender.
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11
Drain well.
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12
Return to the pan with the butter.
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13
Use a potato masher or fork to mash until smooth.
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14
Add milk and use a wooden spoon to stir until combined.
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15
Taste and season with salt and pepper.
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16
Spoon lamb mixture into a 2L capacity ovenproof baking dish.
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17
Top with mashed potato and use a fork to spread over lamb mixture.
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18
Brush with butter.
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19
Bake in preheated oven for 20 minutes or until mashed potato is golden brown.
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20
Serve immediately.
