This is a great recipe to make in double or triple batches as it can be frozen for up to a month and cooked straight from frozen.
1 tbsp coconut oil or ghee
1 large onion chopped
3 medium carrots chopped
500g lamb mince
2 tbsp tomato purée
1 teaspoon Worcestershire sauce
500ml beef stock
1/2 cup of peas
900g potato cut into chunks
3 tbsp milk
On a medium heat, place the oil/ghee in a medium saucepan and sauté the onion and carrots until softened.
Add the lamb, and brown.
Add the tomato purée and Worcestershire sauce, then fry for a few mins.
Pour over the stock, bring to a simmer, add the peas, then cover and cook for 40 mins (uncover halfway).
Meanwhile, preheat the oven for 170C; Make the mash. Boil the potatoes in salt water for 10-15 mins until tender. Drain and mash with the butter and milk.
Place mince into an oven proof dish, top with the mash and fluff with a fork.
(The pie can now be frozen for up to a month)
Bake for 20-25 mins until the top starts to look golden and the mince is bubbling through.
(To bake from frozen, cook at 160C 1- 1.5 hr until piping hot in the centre)