Shepherd's Pie

Ingredients

For 6 servings

• 500g lamb mince
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 cup frozen peas
• 2 tbsp tomato puree
• 1 tbsp Worcestershire sauce
• 300ml lamb or beef stock
• 1 tsp dried thyme
• Salt and pepper to taste
• For the mash:
• 1kg potatoes, peeled and chopped
• 50g butter
• 80ml milk
• 50g cheddar cheese, grated

Instructions

1. 1

   Boil the potatoes in salted water for 15-20 minutes until tender. Drain, mash with butter and milk, season well, and set aside.

2. 2

   Brown the lamb mince in a large oven-safe pan over high heat. Drain any excess fat.

3. 3

   Add the onion and carrots, cook for 5 minutes until softened.

4. 4

   Stir in the tomato puree, Worcestershire sauce, stock, and thyme. Simmer for 15 minutes until thickened.

5. 5

   Add the peas and stir through. Season to taste.

6. 6

   Preheat the grill to high.

7. 7

   Spoon the mash over the lamb filling and spread evenly. Use a fork to create ridges on top.

8. 8

   Sprinkle with cheese and grill for 5-8 minutes until golden and bubbling.