This is our version of a shepherd's pie that we have for dinner on a Monday night after a Sunday roast lamb. You can make it without the pie crust; we just love the butter flavour mixed with the meat and vegetables.
Heat olive oil and fry onion until translucent. Add garlic and lamb, stir for two minutes. Add vegetables, tomato sauce, Worcestershire sauce and vegetable stock and stir for 5 minutes. Put mixture into pie crust.
In a medium bowl mix potatoes and butter until relatively smooth. Spread this over the vegetable mix in the pie crust.
Cook in preheated oven for 30 minutes or until bubbling.