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. Prick the potatoes with a fork, wrap each potato in foil and bake for 40 minutes, or until tender.
Add the canned tomatoes and water or stock to the casserole, season, cover and simmer for 30 minutes. Meanwhile, make the mash. When the potatoes are tender, remove the foil and allow to cool for 5-10 minutes or until they are cool enough to handle. Cut in half and scoop the potato into a large saucepan. Add the butter and enough milk to make a creamy mash, season to taste. Add the baked beans to the casserole and mix well. Spoon the meat mixture into an ovenproof dish, top with the mash and bake for 30 minutes until golden brown.
Tip: It’s a good idea to allow the mash to cool slightly before putting it on top of the mince, this will prevent it from sinking into the meat during cooking!
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