Dry fry the lamb with a chopped onion, bay leaf, sliced mushrooms and some diced carrots .Add a bit of flour and stir that in then add half a pint of stock and some tomato puree.Let it simmer and thicken for about half an hour . Remove the bay leaf. .Boil some floury spuds ,drain and mash with butter and a little milk and season well. Bung the meat mixture in a dish Spread the mash on top ..grate some cheese over it and shove it in the oven for about twenty minutes .