Serves 4
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- 500g lamb mince
- 1 large, finely chopped onion
- 2 medium, diced carrot
- 2, diced celery stick
- 2 cloves, minced garlic
- 2 tablespoons tomato purée
- 2 tablespoons Worcestershire sauce
- 150ml red wine
- 300ml lamb stock
- 100g frozen peas
- 1 teaspoon, chopped fresh thyme
- 900g, peeled and quartered potato
- 50g butter
- 100ml milk
- 100g, grated cheddar cheese