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Serves 4
350 g (12 oz) cooked roast lamb
1 medium onion, skinned
3/4 cup (75 g) 3 oz plain flour (All purpose)
1 level tbsp (15 ml) tomato puree (paste)
1 1/4 cup (300 ml) 1/2 beef stock
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
2 oz (50 g) Cheshire cheese, grated
2.5 ml (1/2 tsp) dried mixed herbs
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