For the base.
500 grams of minced lamb
2 medium leeks (finely sliced)
1 large onion(finely chopped)
1 medium carrot(chopped into small pieces)
juice from 1 fresh Lemon
1 tablespoon of dried Oregano
1 tablespoon of dried Basil
1 vegetable stock cube
2 Lamb stock cubes
1 small glass of Red wine(optional)
Salt and pepper for seasoning to taste.
For the topping.
700 grams of chopped cauliflower
750 grams of diced swede
2 tablespoons of softened butter
A dash of cream (optional)
Salt and pepper to taste
In a large pan on a medium heat,melt some butter and add the carrot,onion and leek and gently fry until softened,then add the minced lamb,Oregano,Basil,stock cubes,lemon juice and continue to stir until the lamb is browned,then add the glass of optional red wine and a dash of salt and pepper and let it bubble away slowly for 5 minutes,transfer the mix to a large oven proof dish and leave it in the fridge for 2 hours to settle (This prevents the topping from sinking into the base)
For the topping,either boil or steam the cauliflower and swede until softened,transfer to a large bowl,season with salt and pepper if desired and then add the softened butter and a dash of optional cream and either mash by hand or use a stick blender(I used a stick blender for a smooth topping) until smooth.
Add the topping evenly over the base and cook for around 45 minutes at 180 celsius (My oven is fan assisted so times may vary)
serve with some buttered broccoli or french beans and enjoy !