Preheat the oven to 190°C. Heat the oil in a large sauté pan or casserole. Add the onion and carrot and cook over a medium/high heat for 5 minutes until soft. Add the minced lamb and cook for 3-4 minutes to brown. If the meat is fatty, carefully tilt the pan and spoon off any excess fat.
Add the canned tomatoes and stock. Season, cover and simmer for 30 minutes. Meanwhile, put the peeled potatoes in a large pan of boiling water and boil for 7 minutes. Drain well and allow to dry out. Leave to cool for 5 minutes, or until they are cool enough to handle.
Stir the mint sauce through the meat and spoon into an ovenproof dish. Thinly slice the potatoes and arrange on top of the meat, drizzle with olive oil and season. Bake for 30 minutes until the potatoes are golden brown and cooked through. Allow an extra 10 minutes if necessary.
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