Sauce: Finely chop 1 large onion, 1 carrot, 1 celery and 2 garlic cloves. Cook 5 min in heated meat drippings. Meanwhile, in a large frying pan, heat a little olive oil and fry 1 lb minced lamb, stirring, until browned all over. To the vegetables, add 2 bay leaves, 2 sprigs fresh thyme and 1 finely chopped anchovy. Stir, and add 400 ml chopped tomatoes, 16 oz beef stock (keep a little aside) and 2 tsp Worcestershire sauce. Add the mince. Pour remaining stock into the empty mince pan to deglaze and scrape any bits off. Add to sauce. Bring to a boil, adding 1 ½ c garden peas, pinch of salt and pepper and simmer for 45 minutes, stirring regularly.
Mash: Boil 1 ½ lb peeled and quartered potatoes until tender. Drain, add 2 oz milk or heavy cream, 3 oz butter and 1 free-range egg yolk. Mash until smooth and season with salt & pepper. Pour the meat into an ovenproof dish and spread the mash on top, smooth over and mark with a spatula. Cook at 400°F until the surface is golden-brown.
Chef Rinku Singh, The Boleskine Bistro, 400 Boleskine Rd, Victoria, (778) 265 7745, www.boleskinebistro.ca. A different soup and sandwich special every day, and famous fish & chips.