1hrs
8 Scotty Brand potatoes, medium sized, peeled and diced.
3 tbsp semi-skimmed milk
40g salted butter
Sea salt and freshly ground black pepper - to taste
500g minced Scottish lamb
1 medium onion, finely chopped
1 tbsp plain flour
400g chopped tomatoes
1tsp rosemary, finely chopped
150ml water
Sea salt and freshly ground black pepper - to taste
Peel and dice the potatoes.
Carefully add the potatoes and swede to a large pan of boiling water and boil for 15-20 minutes until tender.
When the potatoes are tender, drain and add the milk and butter, mash until silky smooth. Season to taste.
The mash can be made while the lamb is cooking.
Dry fry the minced lamb in a heavy based medium sized saucepan over a moderate heat until all the meat is browned. Season the lamb with a pinch of salt as it browns.
Drain off any excess fat then add the onion and fry for 3-4 minutes, stirring occasionally.
Sprinkle over the flour and stir until the mixture is evenly coated.
Stir in the chopped tomatoes, rosemary, and water. Bring to the boil and stir until thickened. Reduce the heat, cover and simmer for 20 minutes, stirring occasionally.
Add the meat mixture to a heatproof dish and spoon the mashed potato on top. Use the back of a spoon to level the surface. Roughen the surface with a fork if desired to help crisp the surface.
Place the pie under a moderate pre-heated grill for 5-6 minutes or until the surface is golden brown and the potato is piping hot. Serve hot.
