Ingredients

2 tbsp Coop olive oil
1 onion, finely chopped
2 sticks celery, finely chopped
2 carrots, finely chopped
1 leek, finely chopped
2 garlic cloves, crushed
1 tbsp finely chopped fresh rosemary
1 tbsp Coop plain white flour
2 tbsp Coop Italian tomato purée
400g can Coop Italian chopped tomatoes
300ml lamb stock, made using ½ a stock cube
2 tbsp Worcestershire sauce
2 tbsp Coop tomato ketchup
700g leftover roast lamb, finely chopped
1.2 kg baking potatoes, peeled and cubed
40g local salted butter
Yolks of 2 large local egg
40g Coop Parmesan wedge, finely grated
2 packs Coop watercress, rocket and spinach salad, to serve

Method

1. Heat the oil in a large non-stick frying pan over a medium heat

2. Fry the onion, celery, carrot and leek for 5 mins

3. Add the garlic and rosemary and cook for one minute, until soft but not coloured

4. Stir in the flour along with the tomato purée, chopped tomatoes, lamb stock, Worcestershire sauce and ketchup, scraping the bottom of the pan

5. Add the lamb, bring to the boil, then reduce the heat and simmer for 30-40 mins, adding a splash or water if the mixture starts to look a little dry

6. Bring a large pan of water to the boil and cook the potatoes for 15-20 mins, or until soft and starting to fall apart

7. Drain well then return to the pan and allow to steam dry for a minute

8. Mash with the butter, egg yolks and three-quarters of the parmesan until smooth

9. Preheat the oven to 180°C/fan 160°C/gas 4

10. Spoon the lamb mixture into a large 1.5-litre pie dish and top with the mashed potatoes

11. Sprinkle over the reserved parmesan and bake for 45 mins, until golden and bubbling

12. Serve with the salad on the side