Servings: Serves 3 fat people

500g Lamb Mince 500g Lamb Mince
1 Onion - Roughly diced 1 Onion - Roughly diced
1.5 Large potatoes - Peeled and cut into quarters 1.5 Large potatoes - Peeled and cut into quarters
Heaped tablespoon of cheese - Finely grated Heaped tablespoon of cheese - Finely grated
50mL of tomato puree 50mL of tomato puree
~5 mushrooms - Roughly sliced ~5 mushrooms - Roughly sliced
1 Chilli - Roughly diced 1 Chilli - Roughly diced
1 or 2 cardamom pods - Remove shells revealing seeds inside 1 or 2 cardamom pods - Remove shells revealing seeds inside
Heaped teaspoon of oil - Any oil should suffice Heaped teaspoon of oil - Any oil should suffice
Heaped teaspoon of gravy granules Heaped teaspoon of gravy granules
50mL of red wine 50mL of red wine
15mL of worcestershire sauce/HP sauce 15mL of worcestershire sauce/HP sauce
150mL of milk 150mL of milk
Heaped tablespoon of butter Heaped tablespoon of butter
Salt & Pepper Salt & Pepper
Optional: World War 2 airplane tea-towel Optional: World War 2 airplane tea-towel

Warm cooking dish in oven at ~60C (140F).
Place oil in pan and heat on medium to high temperature.
Add water, potatoes and some salt to pot on high heat to boil.
Add onion to pan once oil has heated up, add chilli shortly after.
Cook until onions turn translucent, add lamb mince and cardamom seeds & salt shortly after.
Add mushrooms and tomato puree to pan once meat has cooked.
Add gravy granules, pepper, worcestershire sauce, red wine to a mixing dish.
Once potatoes are soft and mashable take 100mL of the water and add to the mixing dish, stir well.
Drain water from pot leaving the potatoes and place pot on no/low heat to dry.
Add gravy mixture to pan, stir and leave to simmer.
Add milk, butter and pepper to potato pot, once the butter melts mash to thick consistency.
Add contents of pan (meat, onion etc. ) to cooking dish, add even potato layer on top and sprinkle cheese.
Heat contents of cooking dish in oven at 120C (250F) for ~10 minutes.
Grill food until the top is brown.
Eat.