Shepherd's Pie

METHOD

Preheat the oven to 200C / Fan 180C / Gas Mark 6

Add the oil to a large pan and place it over medium-high heat. Fry the onions for a few minutes, stirring occasionally so they don’t burn. Add the lamb mince to the pan and break it apart with a wooden spoon.

Add the mixed herbs, salt, and pepper and mix. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.

Add the Worcestershire sauce and cook for a further 1 minute before adding the flour and tomato paste. Stir until well until combined and add the stock, frozen peas and chopped carrots. Bring to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.

Place the potatoes in a large pot and cover the potatoes with water. Bring the water to a boil and Reduce to a simmer. Cook until potatoes are fork tender, usually about 10-15 minutes.

Drain the potatoes in a colander. Return the potatoes to the hot pot and add the oil, milk and season. Mash the potatoes and stir until all the ingredients are mixed together and smooth.

Pour the meat mixture into a 9x9’ (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat carefully spreading into an even layer. Sprinkle over the cheese and season with cracked black pepper.

Bake uncovered for 25-30 minutes then cool for 15 minutes before serving.

Perfect served with our Smoky Cauliflower Cheese!