Heat a large pan on medium-high heat and add lamb mince, breaking it up as it cooks.

Once browned, add diced carrot, onion, and celery. Cook for about 5 mins, stirring, until veggies soften and the lamb is cooked through.

Now, stir in garlic, tomato paste, beef stock powder, Worcestershire sauce, and plain flour. Mix thoroughly for 2 mins—this helps deepen the flavours and remove the flour taste.

Pour in water, stirring well, and let the mixture bubble away until you have a thick, yummy gravy. Turn off the heat.

Arrange potato slices neatly over the meat filling. Sprinkle generously with salt and pepper, and give the potatoes a quick spray with oil.

Pop the lid on your pan (make sure it’s oven-safe!), then place into a preheated oven at 180°C. Bake until potatoes feel tender when poked with a sharp knife—around 20 mins (this can vary a bit depending on potato thickness).

Remove the lid and bake uncovered for another 10 mins until beautifully golden and crisp on top. Serve hot and enjoy all those cosy vibes!