Rosti lamb hotpot

SUPER autumnal supper. SERVES 2.

Ingredients

2 tsp olive oil 1 onion, chopped, or 140g/5oz frozen chopped onions 300g/11oz frozen lamb mince from a bag

1 carrot, finely chopped

2 tsp Worcester sauce

2 tsp plain flour

1 beef/lamb stock cube 2 thyme sprigs, leaves picked

2 tbsp grated cheddar

Method

300g can small potatoes in water, drained

Green vegetables, such as frozen peas or green beans, to serve

1 Heat oil in a large pan. Add onion and sizzle for a few minutes to soften. Add lamb mince, carrot and Worcestershire sauce. Season well, sizzle for ten minutes. Drain excess fat, add flour and crumble in stock cube. Stir into mince, pour in 300ml water and bubble, uncovered, for 15 to 20 minutes until thickened. Split between two baking dishes or mini pie dishes. Heat oven to 200c/180c fan/gas 6.

2 Grate the potatoes into a bowl, add the thyme and season well. Sprinkle grated potato over the lamb mince and scatter over the cheese. Bake for 25 minutes until golden brown, blasting under the grill for one minute or so to brown at the end if pie needs a little colour. Serve with some green veg.

RECIPE of the day is brought to you in association with BBC Good Food Magazine.Why not subscribe today and get your first five issues for £5 (directdebitonly)? Visit buysubscriptions.com/goodfoodandentercode GFDAILY15or08448483414andquoteGFDAILY15.