300-400 g lamb (the left overs from a leg roast); 6-8 potatoes; ½ cup milk; 1 carrot; ½ parsnip; 1 onion; 3-4 tinned tomatoes; 1 cup ale or bitter; 2 tbsp Worcestershire sauce; 50 g butter; 50 g beef dripping; 2 cloves garlic; 1 tbsp flour; a pinch thyme; salt, black peper
Wash, peel and boil the potatoes until cooked through. Drain them and add the butter, crushed garlic, hot milk or cream. Season with salt and mash. Cover the pan with a lid and leave to stand. Dice the carrot and parsnip into pea sized cubes and finely chop the onion. Soften the vegetables in a frying pan and add the finely chopped meat, tomatoes (squashed), crushed garlic, thyme, salt and pepper and stir well. Fry for a couple of minutes and add the Worcestershire sauce. A couple of minutes later add the ale. Butter a large dish or several individual dishes and place a 1.5-2cm layer of the filling in each. Cover with a layer of the mashed potato and smooth. Make a rough pattern on the top using a fork and bake in an oven at 200°C for 20 minutes. Serve hot or cold.