Serves: 6-8, Calories: 534, Time: 3 hrs 15 mins

Ingredients:

• 1 kg (20% fat) lamb mince.  2690
• 2 carrots (150g each), finely diced.  123
• ½ swede (300g), finely diced.  87
• 1 large onion, finely diced.  75
• 2 tsp garlic.  34
• salt and pepper
• 35g plain flour.  120
• 1 tbsp veg oil.  124
• 3 bay leaves
• 1.½ tsp rosemary
• 1 tsp thyme
• ⅛ tsp nutmeg
• 1 tsp Dijon mustard
• 100ml port.  160
• 600ml lamb stock (2 Knorr stock pots).  120
• 1 tbsp Worcestershire sauce.  15
• 6 medium potatoes (1.2 kg), sliced.  826

Method:

1. In sauté pan; Fry onions and garlic til soft.
2. Stir in carrots and swede for 2 mins.
3. Add lamb. Brown. 5 mins.
4. Stir in herbs and nutmeg.
5. Sprinkle in flour, stir well.
6. Add stock, mustard, port and Worcestershire. Simmer for 30 mins. Remove bay leaves.
7. Preheat oven to 170°C Fan/Gas Mark 5.
8. Slice potatoes 2-3mm thick.
9. Oil 14x10" Pyrex roaster (or x2 11x8" Pyrex dishes).
10. Layer 2 raw sliced potatoes in base.
11. Ladle half mince mix over potatoes.
12. Layer 2 raw sliced potatoes over top.
13. Ladle rest of mince mix over potatoes.
14. Top with layer of 2 raw sliced potatoes.
15. Tightly cover with foil. Bake for 1 hour 20 mins.
16. Uncover, brush with melted butter, bake for further 45 mins.

Calories = 4274

• 4274 / 6 = 712
• 4274 / 7 = 611
• 4274 / 8 = 534