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I’ve been itching to have a go at making this pie for a while now! What’s not to love about creamy mashed potatoes and a hearty thick lamb mince ragu all in a single bowl? It’s a pretty balanced meal is it not? Carbs, protein and vegetables? Let’s forget for a moment about the amount of cream and cheese that went into it and label it as the ultimate balanced meal.

Comfort food. Easy to put together. I will definitely make this again! The recipe calls for peas and corn as well but I made do without them since I’ve got a picky eater on my hands today!


Meat Layer

  • Minced lamb – around 700 grams
  • 2 carrots, diced into smallish cubes
  • 1/2 cup fresh corn kernels
  • 1/2 cup fresh English peas (if you’re feeling lazy there’s always the frozen mixed vegetables option which has carrots, corn and peas all in one convenient bag. Use 1.5 cups of the mix then)
  • 4 cloves garlic finely minced
  • 1 cup minced onion
  • 3 tsp chopped rosemary leaves
  • 3 tsp thyme leaves
  • 1 1/2 cups chicken broth
  • 1 cup dry red wine
  • 3 tbsps Tomato puree, have an additional 3 tbsps on hand if you prefer more of it in the ragu
  • 2 tbsps Worcestershire sauce – other recipes call for 1 tsp, I found it insufficient and ended to my taste, so add to your taste
  • 2 tbsps all purpose flour
  • pepper to taste

Potato Layer

  • 700 grams peeled russet potatoes approx.
  • 200 ml cream
  • 30g salted butter
  • pepper to taste
  • 1 tsp garlic powder (optional)
  • 1 cup grated cheddar cheese
  • fresh thyme leaves

Cooking Instructions  

  • Heat up butter in a large deep skillet on medium high heat
  • Add the chopped onions first, and cook until translucent and starting to caramelise.
  • Add the garlic and fry for about half a minute or so until that’s soft
  • At this point if the mixture is getting a tad too dry, add a little more butter. After which we can now put the lamb mince into the pan to brown. Break up the meat into small pieces (the smaller, the smoother the ragu will be, but that’s only if you like it that way)
  •  Mix in the vegetables, we’re only adding them now as we don’t want to overcook them
  • Sprinkle the thyme and rosemary over the mixture and give it a good stir.
  • Pour in the red wine, chicken broth, Worcestershire sauce and tomato puree and flour.
  • Bring the sauce to a boil and lower the heat to simmer for a couple of minutes. The flour should thicken the sauce in the process.
  • Turn the heat off and cover with a lid.

  • As for the potatoes, place them in a large pot and cover with cold water
  • Add salt to the water
  • Bring to a boil. Once they are pierced easily with a fork, drain them. Check in about 10 minutes, if the potatoes are still resistant to the fork the leave for a bit longer. However, take care that you don’t overcook them. Don’t want mushy potatoes!
  • Press the potatoes through a ricer (or mash them by hand) and put aside.
  • Meanwhile, melt the butter in a saucepan and add the cream. Bring this to a gentle simmer before adding the potatoes to the cream and mixing it all up. Season with salt and pepper.
  • (Additional step:- you can put the mashed potatoes through a sieve to get rid of all the lumps for that smooth mash)

Ladle the ragu into your prettiest deep dish (one that is oven-compatible). Sprinkle a layer of cheese over the ragu.   Spread the mashed potatoes evenly over the ragu like so.
After which you’re done. You can use a fork to create patterns on the mash which will turn out a little crispy after some time in the oven. My ideal meat ragu to potato ratio  is 3:1.

However, you can add more if you like your mash. Here, I decorated the top by squeezing the potatoes through a decorative nozzle.

Sprinkle some cheese over the top of the mash layer, and arrange some thyme leaves strategically into the top layer as a sort of garnish and for the fragrance.

Bake at 205 Celsius for around 20-30 minutes
Added some chopped chives before serving, just because I like chives.