Serves 4

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

150ml/ ¼

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

Lamb-Pie-with-Potato-Crust1 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.