• 500g minced lamb
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon celery salt
  • ¼ teaspoon ground cloves
  • ½ teaspoon cinnamon
  • ½ cup water
  • ½ cup /125 ml breadcrumbs
  • 900g peeled potatoes


  • Preheat oven to 200°
  • Put the potatoes on to boil
  • Place all the ingredients except the potatoes and breadcrumbs in a saucepan
  • Bring to boil and cook for twenty minutes
  • Stand for ten minutes
  • Stir in the breadcrumbs until fat is absorbed
  • Transfer into pie dish
  • Mash the potatoes when boiled and cover the pie with the mash
  • Grill until potato mash is brown
  • Serve with Evelyn’s cucumber relish – see chapter 5
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