A comforting British favourite elevated with earthy truffle.

Serves 4.

Ingredients

• 500g minced lamb
• 1 onion, diced
• 2 carrots, diced
• 2 tbsp tomato purée
• 250ml beef stock
• 1 tbsp Worcestershire sauce
• 800g Maris Piper potatoes, mashed with 40g butter and 25g grated black truffle

Method

• Brown lamb in a large pan, remove and set aside.
• Sauté onion and carrots until softened.
• Stir in tomato purée, Worcestershire sauce, and stock. Return lamb, simmer until thickened.
• Spread lamb mixture into an ovenproof dish.
• Top with mashed potato mixed with butter and the grated truffle.
• Bake at 200 °C until golden.