Lamb Pie And Mustard Thatch - cooking recipe

Ingredients

1/2 tablespoon oil
500 g lamb, lean, minced
1 onion, chopped
2 celery ribs, chopped
2 carrots, diced
150 ml water
2 lamb stock cubes
3 teaspoons Worcestershire sauce
2 tablespoons rosemary, fresh, chopped
salt
pepper
cornflour, to thicken
800 g potatoes
1 onion, small
1 tablespoon mustard, Dijon grained
1/4 cup milk

Preparation

Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes.
Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the Worcestershire Sauce, Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour.
Place in a 12 inch square dish and leave to cool.
Peel the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained mustard, mix well and carefully cover the top of the meat.
Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
Freezes well.