Potatoes
1lb lamb mince
1 onion, finely chopped
2 carrots, sliced and quartered
Cup of peas
2 tbsp Worcestershire sauce
2 tbsp Brown sauce
1tbsp soy sauce
1 pint lamb stock
2 tsp cornflour
I can’t really remember where this recipe came from, some cookbook or another, and I don’t follow it exactly, but for the purposes of writing it here I’ve noted the measurements. I tend to just splash it in as I like!
Start by gently frying the onions in a little oil. When they start to cook but not turn brown, add the mince. Stir fry until the mince browns. Then chuck in the carrot and wait for it to soften slightly. Now add the Worcestershire sauce, brown sauce and soy sauce and stir thoroughly. I have substituted brown sauce for tomato ketchup in the past when I’ve realised I’ve run out of brown sauce and it’s still nice, just not quite as rich.
Next I add in the lamb stock, stir thoroughly and throw in the peas. When it starts to bubble make a slurry of cornflour in cold water and add to the pan. It should start to thicken into a lovely rich looking gravy as soon as the cornflour slurry is stirred in. If you’d like it a little thicker, make up some more cornflour and water and add more until the desired consistency is reached.
When this mixture has bubbled away for a few minutes, add to a dish and top with mashed potatoes. I sometimes top mine with very thinly sliced potatoes, more like a hot pot topping but it depends how I feel.
Hope you enjoy
Jo x