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1. 1. Marinate the diced lamb over night in the garden mint marinade.

2. 2. Add the marinated lamb, chopped onion, chopped garlic, sliced carrots and water in to a slow cooker. Add more of the marinade powder if you prefer a stronger flavour.

3. 3. Cook on a low heat for 6 hours or a high heat for 3-4 hours (until lamb is tender and melts in the mouth).

4. 4. About 30 minutes before the end of the cooking time, dice the potatoes and cook in a pan of salted water until soft.

5. 5. While the potatoes are cooking, add petit pois to the slow cooker, then mix cornflour with a little water and add that too.

6. 6. Drain the potatoes and put them back in the pan. Add milk, butter, salt and a decent pinch of cracked black pepper. Mash the potatoes until smooth.

7. 7. By now, the sauce should have thickened and the meat should be tender. If the sauce is still thin, add more cornflour.

8. 8. Serve the lamb casserole with the mashed potato and enjoy! :)

9. 9. *Notes* You can also cook this dish in a saucepan or casserole dish.