Shepherd's Pie

A classic lamb mince pie with a cheesy mashed potato topping, baked until golden.

SHOPPING LIST

• lamb mince500g
• potatoes800g
• onion1
• carrot2
• frozen peas150g
• beef stock cube1
• tomato puree1 tbsp
• worcestershire sauce1 tbsp
• butter50g
• milk100ml
• cheddar cheese100g
• vegetable oil1 tbsp
• salt1 tsp
• black pepper1 tsp

METHOD

1. 1Peel and chop the potatoes, then boil in salted water for 15 minutes until tender.
2. 2While they boil, heat the oil in a large pan and brown the lamb mince with the chopped onion and carrot for 10 minutes.
3. 3Stir in the tomato puree, stock cube, worcestershire sauce and 200ml of water, then simmer for 15 minutes.
4. 4Add the frozen peas and cook for 5 more minutes, then season with salt and pepper.
5. 5Drain the potatoes and mash with the butter and milk, then stir in half the grated cheese.
6. 6Transfer the lamb mixture to an ovenproof dish, top with the mash and sprinkle with the remaining cheese.
7. 7Grill or bake at 200°C for 15 minutes until the top is golden and bubbling, then serve hot.

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