900g/2lb of minced lamb
2 large carrots - roughly chopped
celery - roughly chopped
tomato puree
1 leek
1 large onion - finely chopped
6 tomatoes - sliced
vegetable stock
potatoes
olive oil
thyme

METHOD

Fry the mince in olive oil. Add the onions, carrots, celery, salt and pepper. Stir well and then cook with the lid on for about 5 minutes or so. Add the vegetable stock, a pinch of thyme and mix well. To finish, add a good dollop of tomato puree. In a separate saucepan, melt the butter and then add the leek. Add some black pepper and then gently fry until softened.


For the Rosti topping: Grate the potato on a tea towel. Add a good pinch of salt and then press the water out of the potato. Fill a good sized, ovenproof dish with a layer of the meat filling followed by a layer of tomatoes. Add another layer of the meat filling and then pour on the leek. Place the potato all across the top and put into the oven at 180ºC for 30-35 minutes.

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