Cook the lamb mince in a large, non-stick frying pan, gently breaking up the mince with a wooden spoon, for about 5 minutes, or until lamb begins to brown. You won't need to add any extra oil as enough will come out of the mince.

Add the onion, celery, carrot, red pepper and rosemary, and fry for a further 5 minutes Sprinkle over the flour and mix together well. Pour the stock over and cook, stirring constantly, until the juices begin to thicken slightly. Cover and simmer for 30 minutes Meanwhile, preheat the oven to 180°C/350°F/Gas 4.

Bring a large pan of lightly salted water to the boil and add the diced squash, parsnips and potatoes. Cook for 10 minutes then drain, return to the pan with the butter and seasoning, toss well to coat all the vegetables with the butter

Spoon the lamb mince mixture into an ovenproof dish and top with the vegetable cubes. Bake for about 30 minutes, or until the topping is golden and beginning to crisp. Serve hot, garnished with a little chopped fresh parsley, if desired.