This ought to be in every student’s recipe book. It’s quick, easy, and very appetizing. I brown the lamb mince first in a pan, spooning off the fatty liquid and replacing it with a little hot water. Then some ground pepper, a little cayenne pepper even, and to bring out the flavour of the meat, a few dashes of brown sauce, something like A1 steak sauce.
You can use instant mashed potato for the topping, but tart it up with a little butter, milk and salt if you like it that way. When it’s been put on top of the meat in the pie-dish, use a fork to make the grooves across its surface. I then add small knobs of butter or sunflower spread regularly spaced on top. This melts and runs into the grooves to give it a slightly crusted surface when cooked. Bake it in the oven at 180 degrees for 25-30 minutes.
Its rich taste belies its humble origins and the tricks you used along the way. I eat it with some easy green vegetable like garden peas or French beans. It’s cheap, fast and flavoursome, and virtually foolproof.