Fry lamb mince (a good handful each) with chopped onion until brown. Mix in a little flour to make a roux, before stirring in meat stock or water & beef bouillon, Add mushrooms, mint and S+P and decant to a casserole dish.
Cover with thinly-sliced potato.
Bake in a hot oven for about 45 minutes, or until the potatoes are coloured on the outside but soft and floury in the middle.
I served mine with sweet 'n' sour red cabbage, leeks, swede batons
and wonderfully sweet chantenay carrots.
