Method
1. Add sunflower oil to a clean saucepan
2. Heat - medium heat
3. Add onion and carrot to the saucepan
4. Cook until soft - 3 min, medium heat
5. Crumble ground lamb into the saucepan
6. Cook until browned - medium-high heat
7. Add worcestershire sauce and tomato purée to the saucepan
8. Cook - 5 min, medium-high heat
9. Add beef stock
10. Simmer - 40 min
11. Pre-heat oven - 180°C
12. Add water, salt and potato to a clean large saucepan
13. Cook until tender - 15 min
14. Drain
15. Add butter and milk to the large saucepan
16. Mash with potato masher
17. Transfer meat to ceramic baking dish
18. Transfer potatoes to ceramic baking dish
19. Smooth then fluff with a fork
20. Bake until light golden - 25 min, 180°C
21. Let rest - 5 min
22. Serve