Ingredients
Method
1.Preheat oven to 180°C/160°C fan-forced. Grease 6 x 1/2-cup ovenproof bowls; place on a baking tray. Cut lamb from bone, reserving bones to make stock. Chop lamb. Process until minced finely.
2.Heat oil in a large frying pan over moderate heat. Cook and stir onion, carrot and celery for 8 minutes. Add garlic; cook and stir for 30 seconds or until fragrant. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in tomato, stock, paste, sauce and bay leaves. Bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Stir in parsley. Remove bay leaves.
3.Meanwhile, steam potato in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a large heatproot bowl; add butter and milk. Mash until smooth; season with salt.
4.Spoon lamb mixture into prepared bowls. Top with mash. Brush with melted extra butter. Bake for 15-20 minutes or until golden and bubbly. Serve at once.