•  1 pot of JD Seasonings Minted Lamb Rub
  
• 500g Minced Lamb, typically 5% fat or less
• 1 Onion, peeled and diced
• 1 Large Carrot, peeled and diced
• Handful of frozen peas 
• 400ml Beef stock
• 2 tbsp Worcestershire sauce
• 2 tbsp Tomato puree
• 900g Potatoes, peeled and cut into chunks
• Low calorie cooking spray

STEP 1:
Spray  large saucepan with low calorie cooking spray and place over a medium heat, then add the onions and carrots and cook until soften.

Step 2:
Add the minced Lamb, mix well and cook until browned.
Add the tomato puree and Worcestershire sauce, fry for a couple of minutes then add the stock, peas and pot of JD Seasonings minted lamb rub, mix well, bring to the boil then simmer softly for 20 minutes.

STEP 3:
Meanwhile, preheat the oven to 180C fan 160C/ Gas mark 4.
Boil the potatoes in salted water for 10 - 15 minutes until tender, drain then mash, add a little butter and milk if desired.

STEP 4:
Put the mince mixture into an ovenproof dish, top with the mash and ruffle with a fork.
Bake for 30 - 40 minutes until the top is starting to colour.