1.
Heat a large pan over a medium heat and add the oil. Tip in the minced lamb and bacon and sauté for about 5 minutes until browned all over, breaking up any lumps with a wooden spoon. Remove from the pan with a slotted spoon and set aside.
2.
Add the carrots and celery to the pan and cook for 4-5 minutes until softened and just changing colour, stirring. Stir in the Worcestershire sauce and add the reserved minced beef mixture, then add stock, tomato purée, and thyme. Season to taste with a pinch of salt and plenty of pepper and mix well to combine. Cover and simmer for 20 minutes until tender. Transfer to an ovenproof dish.
3.
Preheat the oven to 180°C/350°F. Meanwhile, steam the potatoes until tender. Mash well, making sure there are no lumps. Bring the milk to a simmer in a pan and stir in the kale. Cook for a few minutes until tender. Beat the butter into the mash and then mix in the milk and kale. Season with a pinch of salt and plenty of pepper. Gently spoon the colcannon mash on top of mince, spreading it with a fork in an even manner. Place in the oven for 30 minutes until bubbling and golden brown. Serve straight to the table.
