| • | Preheat the oven to 200 degrees C.
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| • | Take large saucepan and heat oil on medium-high flame.
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| • | Add onion, carrot and celery and cook for 5 minutes till soft.
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| • | Add lamb mince and cook, stirring to break up any lumps, for about 5 minutes till lamb transform the colour.
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| • | Add flour and cook, for about 2 minutes, keep stirring.
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| • | Combine stock, bay leaf, Worcestershire sauce and tomato paste with it and bring it to a boil.
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| • | Reduce the heat to low and cook for about 30 minutes until sauce thickens, stirring occasionally.
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| • | Add salt and pepper.
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| • | Meanwhile, cook potato in salted boiling water for about 15 minutes or till tender.
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| • | Drain well and mash till smooth.
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| • | Heat butter in a pan and add mashed potatoes, milk, salt and pepper.
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| • | Now spoon the lamb mixture into an 8 cup capacity ovenproof baking dish.
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| • | Top it with mashed potato and spread properly over lamb mixture.
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| • | Brush with butter and bake in the preheated oven for about 20 minutes or till mashed potato is golden brown. |
