Bring a large saucepan of water with 1/2 tsp salt to the boil.

Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, heat a large frying pan on medium-high heat (no oil)

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince.

While the mince browns, halve, peel and chop the onion into small pieces. Quarter the mushrooms.

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Once browned, drain and discard any excess fat from the lamb. Season with salt and pepper, then transfer to a bowl and set aside. 

Pop the pan back on medium-high heat and add the onion, carrot and mushrooms. Fry, stirring occasionally, until softened, 6-7 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). 

Once the veg has softened, add the mince back into the pan. 

Add the garlic and tomato puree and cook until fragrant, 1 min. Sprinkle over the flour (see pantry for amount) and cook stirring, until well combined, 1-2 mins.

Stir through the Worcester sauce, chicken stock paste, mixed herbs and water (see pantry for amount). Bring to the boil, then lower the heat and and simmer until the stew has thickened, 5-7 mins.

Add a splash of water if it gets a little too thick. IMPORTANT: The mince is cooked when no longer pink in the middle.

Meanwhile, roughly chop the chives (use scissors if easier). 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through half the chives.

Season with salt and pepper, then cover with a lid to keep warm.

Share your lamb stew between your bowls with the mash alongside.

Sprinkle over the remaining chives to finish.

Enjoy!