Shepherd's pie

Classic British lamb mince pie topped with creamy mashed potato and baked until golden. Comforting and hearty.

• 600 g minced lamb
• 2 carrots, diced
• 1 onion, chopped
• 2 garlic cloves
• 2 tbsp tomato purée
• 200 ml lamb or chicken stock
• 1 tbsp Worcestershire sauce
• Fresh thyme and rosemary
• 1 kg potatoes, for the topping
• 100 ml milk
• 50 g butter
• Salt and pepper

Method

1. 1
   Brown the lamb mince and set aside. Fry onion, carrot and garlic.
2. 2
   Return the lamb to the pan. Add tomato purée, stock, Worcestershire sauce and herbs.
3. 3
   Simmer for 30 minutes until the sauce is thick. Season and transfer to a baking dish.
4. 4
   Boil the potatoes and mash with butter, milk, salt and pepper.
5. 5
   Spread the mash over the lamb mixture and rough up the surface with a fork.
6. 6
   Bake at 190°C for 25–30 minutes until the top is golden.