Shepherd's pie

Ingredients

• 750 g lamb mince
• 1 onion, 2 carrots, diced
• 2 Tbsp tomato purée
• 1 Tbsp Worcestershire sauce
• 500 ml lamb or beef stock
• Thyme and rosemary
• 1 kg floury potatoes
• Butter and milk for mash
• Handful of grated cheddar

Method

1. 1

   Brown the lamb, then add onion and carrot and soften.

2. 2

   Stir in tomato purée, Worcestershire sauce, herbs and stock. Simmer 30 minutes until thick.

3. 3

   Boil and mash the potatoes with plenty of butter and a splash of milk.

4. 4

   Spoon the filling into a dish, top with mash, rough it up with a fork and scatter cheese.

5. 5

   Bake at 200°C / 400°F for 25 minutes until bubbling and crisp.