The Black Farmer’s Pie

Serves 6

2 tbsp olive oil
2 onions, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
2 cloves garlic, finely chopped
750g lean lamb mince
400g tin chopped tomatoes
1 tbsp dried mixed herbs
salt and freshly ground black pepper
750g old potatoes and 3 medium size sweet potatoes (the orange fleshed ones), cooked and mashed with milk, butter and salt & freshly ground black pepper

Heat the oil in a roomy pan, when hot gently sweat the onions, carrots, celery and garlic until soft and translucent, but not brown. Add the lamb mince and stir and fry until the meat is browned, then add the tomatoes and herbs. Season, turn the heat low, cover and simmer for 45 minutes to 1 hour. If the meat looks as if it is drying out add a little water. Spoon the meat into an ovenproof dish cover with the potato mash, dot with butter and place in a hot oven - 220C for 25 minutes or so until the topping has become a little browned and crispy. Serve with a dressed mixed salad.