Shepherd's Pie

Ingredients14

• minced lamb500 g
• onion1
• carrot2
• garlic2 cloves
• lamb or beef stock250 ml
• tomato purée1 tbsp
• Worcestershire sauce1 tbsp
• fresh thyme1 tsp
• frozen peas100 g
• potatoes800 g
• butter50 g
• milk80 ml
• saltto taste
• black pepperto taste

Method

1. Peel and chop the potatoes, then boil in salted water until tender, about 15 minutes.
2. Drain the potatoes, mash with butter and warm milk, and season with salt and pepper.
3. Finely chop the onion, carrot, and garlic. Brown the minced lamb in a pan, then add the vegetables and cook until softened.
4. Stir in the tomato purée, Worcestershire sauce, thyme, and stock. Simmer until the mixture thickens, about 15 minutes, then stir in the peas.
5. Season the meat filling and spoon it into a baking dish. Spread the mashed potato evenly over the top and rough the surface with a fork.
6. Bake at 200°C for 25–30 minutes until the top is golden and the filling is bubbling.