Ingredients

• 2 tbsp Co-op 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 Co-op plain white flour
• 2 tbsp Co-op Italian tomato purée
• 400g can Co-op Italian chopped tomatoes
• 300ml lamb stock, made using ½ a stock cube
• 2 tbsp Worcestershire sauce
• 2 tbsp Co-op tomato ketchup
• 700g leftover roast lamb, finely chopped
• 1.2 kg Co-op baking potatoes, peeled and cubed
• 40g Co-op salted butter
• 2 large Co-op British free range egg yolks
• 40g Co-op Parmesan wedge, finely grated
• 2 packs Co-op watercress, rocket and spinach salad, to serve

Method

1. Heat the oil in a large nonstick 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