Vegetable soup stock (or stock granules dissolved in water)
Leek (or Japanese leek)
Heat olive oil in a large saucepan. Cook the minced onion and garlic.
Remove Step 1 to a plate. Cook the ground meat in the same pot and season with salt and pepper.
Return Step 1 to Step 2. Add the flour, cinnamon, and thyme. Pour in the soup stock and boil for 5-6 minutes.
Add the tomato purée and Worcestershire sauce to flavor.
Boil or steam the potatoes and remove the skins while still hot. Mash them and combine with the butter.
Place Step 4 into a heat-resistant dish. Top with Step 5. Cut the leek into 1 cm squares and scatter over the top of the pie with the shredded cheese. Bake for 10 minutes at 180°C.
Story Behind this Recipe
The British Embassy in Japan is holding a campaign for Japanese citizens to enjoy British cuisine firsthand. This campaign is called "Food is GREAT: A Taste of Britain."
The cinnamon and the Worcestershire sauce are the two hidden flavors. I recommend using the British brand of Worcestershire sauce called "Lea & Perrins." If you change the lamb meat to beef, it becomes "Cottage Pie."