Spray a large non-stick frying pan
lightly with oil. Heat the pan.
Add in the onions, carrots and
celery. Cook while stirring constantly over medium heat for
approximately 7 minutes. Make sure the vegetables begin to
Sprinkle 1 tablespoon water to
avoid sticking. Remove from from the heat and set aside.
Spray the pan again with a little
more oil. Stir in the lamb mince. Cook over the high heat until
the lamb is well browned.
Add in the flour and stir for
about 4 minutes. Return the cooked vegetables to the pan.
Add in the seasoning like the
tomato paste, Worcestershire sauce, stock cube and water. Stir
and gradually bring the mixture to a boil.
Reduce the heat and cover with
lid. Let simmering for 30 minutes. Remember to stir occasionally
to avoid sticking.
While waiting, chop the potatoes
and place in a separated pan to cook until tender. Drain. Mash
the potatoes until smooth.
Pour the milk over the potatoes
and season to taste. Beat until well mixed.
Stir in the parsley over the
mince. Season well.
Preheat a grill. Pour the mince
into a 3 liter (12 cups) capacity baking dish.
Spread the potato evenly over the
top. Roughen up the potato with a fork.
Sprinkle the paprika over and
grill until it becomes golden. Ready to serve.