After graduating from Ryerson Polytechnic University in Toronto, Canada, Scott returned to Trinidad and worked as a chef for various hotels and restaurants. He is at present the chief chef and owner of a well known restaurant.

Prep time: 10 minutes

Cook time: 60 minutes

Yield: Serves six.

Ingredients

2 medium onion chopped

6 cloves garlic minced

2 pimento peppers chopped

1 cup each of diced carrots, corn kernels and green peas

3 lbs potatoes

1/2 cup butter

1/2 cup whole milk

1 tbsp. yellow mustard

2 lbs ground lamb

Green Seasoning to taste

1 tsp. dried rosemary

1/2 tsp Maggi All Purpose Season Up

1/2 cup hot water

1/4 cup tomato paste

Salt and black pepper to taste

Optional

1 teaspoon Worcestershire sauce

1/2 cup red wine

Method

Drain the minced lamb and season with green seasoning and dried rosemary.  Set aside for as long as possible up to overnight.

Peel and chop potatoes into 1 inch cubes and boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tablespoons (1/4 cup) butter in large frying pan.

Sauté the onions, pimentos and garlic in butter until tender over medium heat (10 mins). Add the carrots in with the onions and sauté for 1 minute longer.

Add the seasoned lamb and sauté until no longer pink (approximately 5 minutes).  Add tomato paste, Maggi Season Up, corn, green peas and half a cup of hot water and cook, uncovered, over low heat for 10 minutes, adding more water as necessary to keep moist.

Mash potatoes in a heat proof bowl with remainder of butter, milk and mustard. Season to taste.

Place lamb in a baking dish and spread the mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. Alternately use a piping bag to spread the mashed potatoes in peaks on the minced lamb.

Cook in a pre-heated 400 degree oven until bubbling and brown (about 30 minutes). Keep a close eye on it and broil for last few minutes if necessary to brown.