Lamb Potato Top Pie with Veggies

Steps

1. Preheat oven grill to high. Bring a medium pot of salted water to the boil. Peel and dice potatoes 2cm. Cook potatoes in pot of boiling water for 12-15 minutes, until very soft. Thinly slice spring onions. When potatoes are cooked, drain and mash with butter, milk, egg yolk and salt. Add spring onions, mix to combine and season with pepper.
2. Heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook lamb mince for 5-6 minutes, breaking up with a wooden spoon until browned. While mince is cooking, finely dice onion, and grate first measure of carrot and courgette. Remove cooked mince from pan and set aside.
3. Return pan to medium-high heat with a drizzle of oil. Cook onion, carrots and courgette for 5–6 minutes, until soft. Return mince to pan, along with tomato paste, stock and Worcestershire sauce. Bring to a simmer and cook for 5 minutes, until sauce has thickened. Season to taste.
4. Top pie filling with mashed potato and grill for 12-15 minutes, until potato is crispy and golden.
5. Bring a pot of salted water to the boil. Cut remaining carrot in half lengthways and slice 0.5cm. Slice remaining courgette 1cm. When pie has 5 minutes cook time remaining, cook carrot, courgette and peas in pot of boiling water for 2-3 minutes, until tender. Drain and toss with a drizzle of oil and season.
6. To serve, spoon potato top lamb pie onto plates and serve veggies on the side.