Directions

1. For the Broccoli Hash Mash:

2. Place a medium pot on the stove filled with a few inches of water. Place in the chopped potato and broccoli stem chunks. Bring to the boil and cook for 10 minutes until softened. Add in the broccoli florets on top and allow to cook for another 5-8 minutes until softened. Remove from the heat and drain.

3. In a large bowl mash the potato and broccoli together. Add in cheese, milk, salt and pepper and stir through.

4. While mash is cooking, start on the pie below.
5. For the Pie:

6. Meanwhile to make the pie filling, preheat the oven to 180ºC / 350ºF / Gas Mark 4.

7. Heat oil in a large saucepan over medium-high heat. Cook the onion, carrot and zucchini, stirring, until tender.

8. If using leftover lamb: Stir flour through cooked vegetable mix. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens. Add leftover lamb and stir to warm through.

9. If using lamb mince: Add lamb mince to cooked vegetables and cook until browned, about five minutes. Stir through flour. Gradually add the stock, tomato, and English mustard, stirring until combined. Season with salt and pepper. Bring to the boil then reduce to a simmer. Cook for 10 minutes until sauce thickens.

10. Divide lamb mixture between two ramekins or one small ovenproof dish. Top with scoops of Broccoli Hash Mash. Place in the oven and cook for 10 minutes or until the top is golden. Serve.