This is a simple English meat and potato pie, which has been given a twist by me!
Chopped Lamb,around 300 grams
1 Onion Chopped
2 Bay Leaves
A Bunch of Thyme,with leaves taken from the stalks
A Bunch of Mint Chopped finely
A Small Bunch of Parsley
2 Cloves of Crushed Garlic
Beef Stock, around 500mls
Salt and Black Pepper to taste
Cornflour to thicken the gravy
Cooking Oil-1 Tablespoon
700 grams of Potatoes diced
Around 250 grams of Butter
Upto 1/2 A Carton of Double Cream
Firstly boil a kettle, and fill a pot with the boiled water.
Add a pinch of salt, and leave to boil.Peel,chop and wash the potatoes, and add them to the pot.Leave to cook for 15-20 minutes,or until tender.In another pot,fry the chopped onion,bay leaves,and garlic until softened,on a medium heat.Add the meat,and cook for 10 minutes,stirring it so that the meat cooks evenly.
Add cornflour,and stir in,add the beef stock and add the herbs. Lower the heat and allow to simmer for 10 minutes.
Check the potatoes,and if cooked, drain and season with a little salt and pepper. Add butter(A little at a time,you may not need all the butter.)and mash,and then pass through a sieve,to eliminate lumps. Add a little cream and stir.
Check on the mince which should be cooked through,and the sauce thickened. If not turn up the heat and allow to thicken a little.Layer the meat in a Pyrex dish,and then the mashed potato,which should be spread with a spoon;
Starting from the middle of the mixture,place a blob of potato and spread outwards. Repeat and continue the method. When this has been achieved,bake in an oven on 200 degrees for around 15 minutes, or until golden brown. Serve with green beans and peas.