INGREDIENTS

Method

Preheat oven to 160°C (fan-forced). In heat oil in a large saucepan, 

Add onion, thyme and garlic and cook for 1-2 minutes or until soft and fragrant. Add celery and carrot and cook for a further 3-4 minutes until soft. Remove from heat and pour over vegetable stock. Add lamb and cook for 5 minutes, breaking up lumps, until browned. Add cumin, coriander, salt, stock, red wine, bay leaves, tomato sauce and mightymite. Bring mixture to the boil then reduce heat to a simmer and cook for 20-30 minutes, until reduced and thickened. Stir through frozen peas 

Meanwhile, place potatoes in a large saucepan of water and bring to the boil over high heat. Cook for 12-15 minutes or until tender when pierced with a knife. Drain potatoes and return to the pan. Add milk and butter and mash until smooth. 

Pour lamb mixture into a large baking dish and top with mashed potato and grated cheese. Transfer to the oven and bake for 20 minutes, until top is golden.