• Cook chopped onion and diced carrot in butter until soft.

    Stir in minced lamb and cook for 5-10 minutes.

    Add tomato purée and flour and cook for a further 5 minutes.

    Add chicken or lamb stock, Macphie Demi-Glace Sauce, bay leaf and a sprig of thyme.

    Bring to the boil and simmer for 30 minutes.

    Season and add Worcester sauce and pour into a suitable oven proof dish.

    Top with mashed potato and bake at 190ºC (374ºF) for 30 minutes until golden brown.

    Serve with steamed vegetables.


  • 1 onion
  • 1 carrot
  • Butter
  • 450g minced lamb
  • 1 tbsp tomato purée
  • 1 tbsp flour
  • 150g chicken or lamb stock
  • 200g Macphie Demi-Glace Sauce
  • 1 bay leaf
  • 1 sprig of thyme
  • Seasoning
  • 1 tbsp Worcester sauce
  • Mashed potato