Lamb Pie with a Potato crust
675g/1 ½ lb potatoes, diced
45ml/3 tbsp water
30 ml/2 tbsp skimmed milk
15ml/1 tbsp wholegrain or fence mustard
1 onion, chopped
3 celery sticks, sliced
2 carrots, diced
450g/1lb lean minced lamb
Pint/ 2/3 cup beef stock
60ml/4 tbsp rolled oats
15ml/1 tbsp Worcestershire sauce
30ml/2tbsp chopped fresh rosemary
Salt and ground black pepper
1 place the potatoes in a microwave proof bowl with the water. Cover and microwave on High for 8-10 minutes, until tender, stirring once, Darien and mash until smooth, then stir in the milk and mustard.
2 place the onion, celery and carrots in a large microwave proof bowl. Cover and microwave on high
Minutes, stirring once. Add the minced lamb, mixing well. Microwave on high for 2 minutes, stirring once.
3 stir in the stock , rolled oats ,Worcestershire sauce and rosemary, and season to taste with salt and pepper .Cover loosely and microwave on High for 20-25 minutes until cooked ,stirring twice.
4 Turn the meat mixture in to a 1.75 litre/3 pint /7 ½ cup microwave proof dish that is suitable for grilling. Swirl the potato evenly over the top microwave, uncovered, on High for 4-5 minutes until hot . Brown under a grill, if liked serve with freshly cooked vegetables.
This recipe is suitable for cooking in a combination microwave. Follow the oven manufacturer’s timing guide for good results.