Instructions

1. Peel sweet potatoes and cut into medium sized cubes. Add to a pan of cold water with 1 tsp of salt and place over a medium to high heat to cook until a fork is easily inserted into the center of the cubes and they split.
2. Place a medium saute pan over a medium to high heat and add the carrots celery and garlic and cook for about five minutes.
3. Add the minced meat to the pan breaking up any clumps of meat, followed by the Worcestershire sauce; this will help with any freshness.
4. Continue to cook the lamb mixture until there is no pinkness left to the meat.
5. Add chopped chives, thyme, granulated garlic, stock cube (chopped up), tomato paste and fresh mint leaves. Cook for two more minutes then turn off the heat.
6. Preheat oven to 300*F/180*C.
7. Drain all the water from the potatoes using a colander and return the potatoes to the pan. Add the mascarpone cheese to the potatoes and mash using a potato masher until the mixture creams.
8. Add the lamb mixture to a baking dish, leaving enough room at the top for the potatoes. Spread the potatoes evenly over the lamb and sprinkle with the cornflakes or breadcrumbs and bake at 350*F/180C for 30 – 35 minutes until golden brown.

• Servings : 6
• Ready in : 80 Minutes
• Recipe Type : Main Courses
• Ingredient : Minced Lamb, Potatoes