The Sovereign

Lamb Chunks
Potatoes
Cheddar Cheese
Porcini Mushroom & Fresh Mushroom
Tomato Puree
3 Shots Red Wine
Worcester Sauce
Garlic
Olive Oil
Butter
Milk
Parsley
Salt & Pepper

Pre-Heated Oven at 200°C

Recipe For Two

1. Put a tall pot with water on full heat to boil, this will be used to boil the potatoes.
2. Whilst the water is heating up, get a large flat pan and drizzle a healthy amount of olive oil. Put the heat up on full.
3. When the oil is hot, carefully add in your lamb chunks. Around 250g is enough for two. Make sure the oil is hot so that the lamb becomes golden and fried-like. 
4. When most of the sides of each chunk have golden, add in 2 finely chopped cloves of garlic alongside extra olive oil is the pan has dried up.
5. When the garlic begins to fry, add in a couple of handfuls of chopped fresh mushrooms and around 25g of dried porcini mushrooms. You don't have to put these to soak as they'll have plenty time to cook.
6. Let the mushrooms fry and become moist, then add your red wine. Allow it to sizzle away and evaporate a little. 
7. Then add two tablespoons of concentrated tomato puree and two glasses of water, alongside a healthy pinch of salt and pepper. Put a lid on the pan and allow everything to cook and the lamb to become tender. Turn the heat down to medium.
8. When the water is boiling in your tall pot, add 4 red potatoes which have been peeled. Ideally cut them into quarters so they cook faster. Salt the water with rock salt. 
9. The meat should cook for around 40 mins, keep an eye that it doesn't dry up, but try to leave it alone without mixing it as much as you can. 
10. After around 25 mins your potatoes should be ready. The best way to know is to stab them with a small knife and if they are soft, they are ready. Obviously the more they cook, the easier it is to mash them.
11. When they are ready, drain the water away, add a large chunk of butter, salt, a large pinch of pepper and a dash of milk (any milk is ok).
12. With a hand held masher, start mashing your potatoes. Use lots of force to create an optimum smooth texture. If the mash becomes too dry or begins to crumble, add the yolk of an egg for a richer and creamier effect. 
13. When the lamb is tender and the sauce has thickened, add a little Worcester sauce, a pinch of finely chopped parsley and try it if theres enough seasoning. If the sauce is a little too dry, just add a bit of water.
14. Pour your meat and sauce into an oven dish, then spoon out your finished mashed potatoes and spread them over the meat. Sprinkle a nice amount of grated cheddar cheese on the top for a perfectly cheesy finish.
15. Place it in the oven for around 20 minutes.
16. When the mash and cheese is golden, pull the dish out of the oven and place it on a safe surface for around 10 minutes. 
17. Sprinkle some more finely chopped parsley and serve. This dish is also tasty the day after, re-heated.

Enjoy!