Ingredients Weight Measure
Lean lamb, minced 3-1/4 lbs.
Onions, finely chopped 10 oz.
Carrots 10 oz.
Flour 1/2 oz.
Tomato puree 1/2 oz.
TABASCO® brand Original Red Sauce 1 oz.
Worcestershire sauce 5 Tbsp.
Lamb stock 40 oz.
Potatoes, peeled and diced 63 oz.
Parsnips, peeled and diced 17 oz.
Savoy cabbage, shredded 17 oz.
Butter 5 oz.
Milk 3 oz.
Salt & pepper to taste


  1. In a nonstick pan, fry the lean minced lamb with the onions and carrots until the mince is browned. Stir in the flour, tomatoe puree, TABASCO® Sauce and Worcestershire sauce.
  2. Add the stock, bring to a boil and cook for 10-15 minutes until the carrots are just cooked.
  3. Meanwhile, in a large pan, place the prepared potatoes and parsnips. Bring to a boil and cook for 20 minutes or until soft. During the last 10-20 minutes of cooking, add savoy cabbage. Once cooked, drain well and mash with the butter and milk and season well with salt and pepper.
  4. Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in a preheated 350°F oven for 25-30 minutes until goldern brown.

Yield: 12 servings