Ingredients
500g/1lb 2oz best lamb mince
500g/1lb 2oz prepared mashed potatoes
1 onion, finely chopped
1 leek, chopped very finely
half a cup good cooking oil (extra virgin olive oil)
2 cloves garlic, crushed
1 carrot, chopped very finely
1 stalk celery, chopped very finely
2 glasses white wine
1 large spoon of rosemary and mint jelly
a good squirt of tomato purée for colour
salt and pepper, to taste
fresh parsley

Method
1. Heat your oven on very hot (200C/400F/Gas 6).
2. Chop the onions finely. Place oil and crushed garlic into large pan, and warm to sizzle point.
3. Add all vegetables and cook gently until soft, stirring all the time.
4. Add all minced lamb, and cook until all brown. Add wine and allow to reduce nearly completely.
5. Add rosemary and mint jelly and allow to melt, stirring all the time. Add tomato purée, salt and pepper to taste.
6. Place all the cooked mixture in a large oven dish. Spread prepared mashed potato over the top.
7. Place in the oven and cook until the top is nicely brown. Remove and add parsley. Serve hot. Bon appetit.