- 2 tbs olive oil
- 1 large onion, finely chopped
- 2 large carrots, peeled and finely diced
- 2 celery stalks, peeled and finely diced
- 500 g (3 1/3 cups) lamb mince
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tbs tomato purée
- 400 ml lamb or beef stock
- 1 kg (6 cups) floury potatoes, peeled and diced
- 120 g (1/2 cup) unsalted butter, cubed
- 100 g (1 cup) Cheddar, grated
- 6 small rosemary sprigs
- Freshly ground black pepper
Heat the oil in a large saucepan set over a medium heat until hot. Add the onion, carrot, celery, and a pinch of salt, sweating for 7-8 minutes until softened.
Add the lamb mince and brown it well all over, breaking it up with a wooden spoon. Stir in the Worcestershire sauce, dried herbs, and tomato purée. Cook for 2 minutes and then stir in the stock.
Bring to a simmer, and then reduce the heat slightly, cooking uncovered until thickened and starting to dry out, about 1 hour; stir from time to time.
In the meantime, cook the potatoes in a large saucepan of salted, boiling water until tender to the point of a knife, about 20 minutes. Preheat the oven to 180°C (160° fan) | 350F | gas 4.
Drain the potatoes when ready and return them to the pan they were cooked in, letting them steam off for a few minutes. Add the butter and salt and pepper to taste, mashing until smooth.
When the sauce is ready, remove it from the heat and divide it between the holes of a six-hole cupcake tin.
Top with thick layers of the mashed potato, smoothing them into shallow domes with a tablespoon or rubber spatula. Top with grated Cheddar and press a rosemary sprig into each.
Bake until golden-brown on top, about 30 minutes. Remove from the oven and let cool for 5 minutes before serving.