Ingredients

• 100g/4oz bacon, finely chopped
• 1 tbsp olive oil
• 2 onions, finely chopped
• 3 carrots, finely chopped
• 4 celery sticks, finely chopped
• 1 garlic clove, chopped
• 1lb minced lamb
• 85ml/3fl oz milk
• 400g/14oz canned tomatoes
• 2 tbsp fresh oregano, chopped
• 1 tsp ground cinnamon
• 1 tbsp Worcestershire sauce
• 1 tbsp fresh mint, chopped
• 1kg/2lb cooked potato, mashed
• 50g/2oz Cheddar or Gruyère, grated

Method

1. Fry bacon in a flameproof casserole until the fat runs. Add the oil, onions, carrots, celery and garlic and cook gently until soft. Stir in the lamb and brown it. Add the milk and let it bubble.
2. Whiz the tomatoes in a food processor or liquidiser and add to the lamb with the oregano, cinnamon, Worcestershire sauce and mint. Place in oven at 150C/300F/Gas 2 or cook gently on the hob for 1 hour.
3. Raise oven temperature to 200C/400F/Gas 6. Tip the lamb mixture into a pie dish. Cover with mashed potato and sprinkle with grated cheese. Heat through in the oven or brown under the grill.

Notes