Ingredients:
- 1 large knob of butter
- 1 onion, finely chopped
- 1 carrot, peeled and finely chopped
- 500g lean lamb mince
- 2 tbsp plain flour
- 500ml beef stock
- 1 dried bay leaf
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato purée
- 1 handful of frozen peas, plus extra to decorate
- Salt and black pepper
- 800g potatoes, peeled and chopped into chunks
- 40g butter
- 125ml milk
- Melted butter, for brushing
Method:
- Heat the butter in a large pot over a medium-high heat. When the butter is melted, add the onion, carrot and cook, stirring, for five minutes.
- Add the minced lamb and break it up with a wooden spoon. Cook for five minutes or until the lamb turns brown. Add the flour and stir for two minutes.
- Pour in the hot beef stock. Add the bay leaf, Worcestershire sauce, tomato purée and peas. Turn the heat up to high until everything begins to bubble and boil.
- Reduce the heat to low and cook for another 30 minutes, stirring occasionally, until the sauce thickens. Taste the sauce and season with salt and pepper.
- Put the chunks of potato into a large pot of salted boiling water. Cook for 15 minutes or until tender. Drain, then return the potatoes to the pan and add the butter.
- Use a potato masher to mash until smooth, then stir in the milk. Season with salt and pepper.
- Preheat oven to 200°C/180˚C fan/gas mark 6. Ladle the lamb mixture into a large ovenproof baking dish.
- Spoon the potato into a freezer bag. Hold the bag at the open end, then use a scissors to cut one of the corners from the bottom. Use this bag to squeeze potato out onto the lamb mixture in the shape of Halloween ghosts – they can be as big or small as you’d like. Brush the ghosts with a little melted butter, then stick a few peas in as spooky green eyes!
- Put the pie in the oven and bake for 20 minutes or until the ghosts are golden brown.
