Method
Step 1
Preheat the oven to 200°C (180°C fan).
Step 2
Peel and chop the potatoes and place in a large saucepan of salted boiling water. Cook for 15–20 minutes until tender. Drain well, then mash with the butter, milk and white pepper until smooth. Set aside.
Step 3
Heat a large frying pan over a medium-high heat. Add the minced lamb and fry, stirring occasionally, until browned and slightly crispy at the edges. Drain any excess fat.
Step 4
Add the celery, carrot and onion and cook for 3–4 minutes until softened.
Step 5
Add the red and green peppers and cook for a further 2 minutes.
Step 6
Pour in the Ballymaloe 100 Recipe Sauce and stir to combine. Leave to simmer over a low heat for 5 minutes.
Step 7
To make the béchamel, melt the butter in a small saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually add the milk, stirring constantly, until the sauce is smooth and begins to thicken. Season with salt and pepper and add a pinch of nutmeg.
Step 8
To assemble, spoon the meat sauce into the base of an ovenproof dish. Top with the mashed potato, then pour over the béchamel. Scatter the grated cheese over the top.
Step 9
Bake for 25 minutes, or until the top is golden and crispy.
Chef's Tips
Meat Swap: Minced beef works just as well if you can't get lamb.
Make Ahead: The meat sauce can be made a day in advance and kept in the fridge. Assemble and bake on the day.
Extra Veg: Stir a handful of frozen peas into the meat sauce just before layering.
Serving Suggestions & Notes
Contains gluten, Contains dairy
Served With
lightly dressed green salad on the side.