• 450g/1lb lean lamb mince (you can use a mix of lamb and beef if you wish)
  • 1 small onion, peeled and finely chopped
  • 50g/2oz chestnut mushrooms, sliced
  • 10ml/2tsp yeast extract
  • 15ml/1tbsp gravy granules
  • 5ml/1tsp fresh thyme leaves
  • 15ml/1tsp oil
  • 12g/½oz butter
  • 450g/1lb potatoes, peeled and thinly sliced
  • 1 onion, peeled and thinly sliced
  • 50g/2oz Lancashire cheese, crumbled or grated


  • Dry fry the minced lamb / beef, onion and the mushrooms, until browned. Add the Marmite and thicken with the gravy granules. Sprinkle over the thyme.
  • Heat the oil and butter in a 25cm large non-stick frying pan. Place half the potatoes and onion on the bottom of the pan. Add half the mince mixture and half of the cheese, then the final layer of mince and potatoes.
  • Cover with lid or baking sheet and cook on a moderate heat for 30 minutes or until the potatoes are soft. Uncover and top with remaining cheese. Place the frying pan under a pre-heated grill and brown for approximately 5-10 minutes or until golden in colour.
  • Serve immediately with braised red cabbage, beetroot, apple and gravy.