First, I fried a chopped onion in a little oil, then drained off any excess oil before adding the minced lamb (I used the chopping blade in the food processor), seasonings (black pepper and Lea & Perrin's Worcestershire Sauce) and the last of Sunday's gravy. (The meat and gravy had both been kept, covered, in a very cold fridge.)
Meanwhile, I had also boiled up some chunks of potato, which I then mashed with butter, black pepper and a little soured cream. When the meat was fully heated through, I placed it in the bottom of two ovenproof bowls, topped it with the mash, grated a little cheese on top, then put it in a med-hot oven until the top was brown and crispy (about 15 mins). I served it with some simple veg - sweetcorn and green beans - and a little extra gravy in a separate jug, just in case!
V For a luscious vegetarian version, fry off some chopped onions and plenty of mushrooms (and/or any other veg you fancy - peppers, courgettes, etc) until tender. Stir in a tin of baked beans and some flavourings (dried or fresh herbs, black pepper, Lea & Perrin's or soy sauce, paprika, etc, etc) then use in place of the meat - absolutely gorgeous!
Mmm, that's good!
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