A savoury and comforting family-friendly dinner for under $20.

Ingredients

• 1 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 sweet onion, diced
• 1 tbsp finely chopped fresh rosemary
• 2 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 lbs coarsely ground lamb
• 1 tbsp all-purpose flour
• 2 ripe tomatoes, diced
• 2 tbsp Worcestershire sauce
• 2 tbsp HP Sauce
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 1½ cups beef broth
• 6 Yukon Gold potatoes
• 2 tbsp unsalted butter

Directions

1 Heat the vegetable oil in a very large skillet over medium heat. Add the garlic, onion and rosemary and sauté for 1 minute. Add the carrots and parsnips and sauté for 18 to 20 minutes, stirring occasionally, until the vegetables are tender and lightly caramelized. Transfer the vegetables to a plate.

2 Add the ground lamb to the skillet, breaking up the meat with a wooden spoon; cook until lightly browned, about 10 minutes. Drain off all but 1 tablespoon of oil. Sprinkle the flour over the meat; stir in the tomatoes, Worcestershire and HP sauces, salt, pepper, broth and reserved vegetables and let simmer for 30 minutes.

3 While the lamb mixture is cooking, peel the potatoes and cut into large even-sized pieces. Place the potatoes in a large pot of cool well-salted water and bring to a boil. Cook for 22 to 25 minutes, until the potatoes are easily pierced with a knife. Drain the potatoes in a large colander and steam dry for 2 minutes. Return to the pot and mash with a potato masher until smooth. Stir in the butter and season to taste with salt and pepper.

4 Preheat the oven to 375°F. Spoon the lamb mixture into a 10-cup casserole dish or six individual 2-cup casserole dishes and smooth the top with a spoon.

5 If you’re feeling fancy, you can pipe the potatoes decoratively over the lamb using a large piping bag fitted with a ¾" tip. Alternatively, spoon the mashed potatoes evenly over the lamb and rough up the surface with a fork. Bake in the oven for 30 to 35 minutes, until the pie is hot and the potatoes are golden. Serve immediately.

Prep and cook time: 2 hours.
Serves 6.