Heat a large, non-stick saucepan over a medium heat with 1 tbsp olive oil. Add the onion, carrots, peas and courgettes and fry for 8-10 minutes, stirring regularly until the vegetables have softened.
Allow the vegetables to cool slightly then add to a blender along with the tinned tomatoes and blend until smooth.
Fry the lamb mince until it has browned or warm the leftover shredded lamb through. Sprinkle the flour over the lamb and stir well. Add the vegetable purée, 100ml boiling water and dried rosemary and stir again to combine. Crumble over the stock cube, season with salt and pepper.
Bring to the boil, then simmer for 25-30 minutes, stirring regularly, until the sauce has thickened.
Cook your Idahoan Buttery Perfect Mash as per packet instructions. Stir in half of the cheese.
Spoon the mash on top of the lamb and vegetable mix and spread evenly. Sprinkle over the remaining cheese. Bake for 25-30 minutes, or until the cheese has melted and turned golden-brown and the filling is bubbling.
Notes
Credit Line: Recipe from Idahoan Perfect Mash. You can find more recipes and information over on their website: https://idahoan.co.uk/ or on social @idahoanfoodsuk
Recipe by Perfect Mash - Idahoan Foods LLC at https://idahoan.co.uk/?p=5893