200g minced lamb
1 small red onion, finely chopped
3 tomatoes, chopped
4 button mushrooms, rinsed and sliced
½ tsp thyme
Cook the mince in a non-stick pan until browned, breaking up the pieces. Add the onion and fry together for 5 minutes. Stir in the tomatoes, mushrooms, herbs and water. Stir, cover and simmer for 15 minutes. Puree if necessary then serve with rice, pasta or mashed potato.