INGREDIENTS:

Meat Filling
500g lamb mince / meat alternative
1 tbsp olive oil
1 onion, finely diced
2 garlic cloves, minced
1 large carrot, grated or finely chopped
½ cup frozen peas
1 tbsp tomato paste
2 tbsp Hot Boss Original Sauce (or Hot if you want a bigger kick)
1 tbsp Worcestershire sauce
½ cup beef stock
1 tsp smoked paprika
Salt & black pepper to taste
For the mash topping:
800g potatoes, peeled & chopped
2 tbsp butter 1–2 tbsp milk
Salt to taste
Optional: ¼ cup grated cheddar for a golden cheese crust

METHOD:

1. Make the mash:
Boil the potatoes in salted water until tender (about 15–20 mins). Drain and mash with butter, milk, and a pinch of salt. Set aside.
2. Cook the filling:
Heat oil in a pan, sauté onion and garlic until soft. Add carrot and cook for 2–3 mins. Add lamb mince, breaking it up with a spoon. Cook until browned.
Stir in tomato paste, Hot Boss sauce, Worcestershire, paprika, and stock. Simmer for 10–15 mins until thickened. Add peas at the end and season to taste.
3. Assemble the pie: Preheat oven to 200°C / 400°F. Spoon the meat mixture into a baking dish. Top with mashed potato and smooth it over. Use a fork to rough up the surface (more golden crispy bits!). Add cheese on top if using.
4. Bake: Bake for 20–25 mins or until golden and bubbling at the edges.
Serve it with: Steamed greens or roasted veg
An extra splash of Hot Boss on the side — if you dare!.