Shepherd’s pie

Ingredients

1 tbsp olive oil

1 brown onion, chopped

2 carrot, peeled, chopped

2 celery sticks, chopped

1 tbsp tomato paste

500g lamb mince

Salt and pepper

2 tbsp plain flour

500ml beef stock

1 tbsp worcestershire sauce

1 bay leaf

4 potatoes, peeled, chopped

40g butter

125ml milk

Method


To start, add oil to a large pan over a medium heat. Add onion, carrot and celery and cook for 5 minutes until soft.

Add the lamb mince and cook, stirring to break up any lumps for 5 minutes until the mince has browned. Stir in the flour then add the stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 30/35 minutes or until sauce thickens. Taste and season with salt and pepper.


Then onto the mash. Cook potatoes in a saucepan of salted boiling water for 15 minutes until tender. Then drain and return to the pan and add the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.


Preheat oven to 190 c. Add the lamb mixture into a 2L (8-cup) capacity ovenproof baking dish, or use four individual ovenproof serving dishes. Top with mashed potato and use a fork to spread over lamb mixture.

Optional - grate some cheese over the top of the potatoes.

Place in oven for 15 minutes or until mashed potato/ cheese is golden brown.