Made with local lamb and herbs and vegetables from Chartwell’s own Kitchen Garden. (Serves six)

Ingredients

• 800gm local minced lamb
• 200gm chopped onions
• 200gm diced carrots
• 1 tablespoon tomato puree
• 0.5lt meat stock
• 25gm chopped parsley
• 25gm chopped rosemary
• 2kg potatoes cooked and sliced or mashed
• 50gm butter
• Seasoning
• 25gm grated local hard cheese

Method

• Brown the onions, add the minced lamb and cook until sealed.
• Add the diced carrots, stock, tomato puree, fresh herbs and season.
• Cook for approx 20 / 30 minutes until stock has thickened.
• Place mince into a casserole dish, add cooked potato on top.
• Sprinkle with cheese and place knobs of butter over potato.
• Bake in the oven until crisp and golden.
• Serve with seasonal green vegetables or green salad.