Ingredients

• 1 kg potatoes for mashing, peeled
• 2-3 tablespoon milk
• 1 cup grated tasty cheese
• 500 grams lean lamb mince
• 1 onion, peeled and chopped
• 1 parsnip, peeled and diced
• 2 tablespoon flour
• 1/2 cup chicken or beef stock
• 1/4 cup good quality chutney
• 1-2 tablespoons chopped fresh rosemary (2 teaspoon dried)

Method

1. Cook the potatoes in boiling salted water until tender. Drain and mash with the milk and half the cheese. Season with salt and pepper if wished.
2. Brown the lamb mince in a dash of oil in a hot frying pan. Keep the temperature high so the meat browns and does not stew. This is best done in 2 batches. Set aside.
3. Add 2 tablespoons oil to the pan and gently pan fry the onion and parsnip until tender but not brown. Stir in the flour and cook until it becomes frothy, gradually add the stock stirring constantly until the sauce thickens. Return the meat to the pan with the chutney, rosemary and season with salt and pepper.
4. Turn into a large lasagne-style dish and cover with the mashed potatoes. Sprinkle with a little extra grated cheese if wished.
5. Bake at 180 degrees Celsius for about 30 minutes until golden and hot.