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Lamb Shepherd's Pie

Rich lamb mince and veg under golden buttery mash.

Ingredients

• 1 tbsp olive oil
• 500 g lamb mince
• 1 onion
• 2 carrots
• 2 garlic cloves
• 2 tbsp tomato purée
• 1 tsp dried rosemary
• 300 ml lamb stock
• 1 tbsp cornflour
• 100 g frozen peas
• 900 g potatoes
• 40 g butter
• 100 ml milk

Method

1. Peel the potatoes and cut them into chunks. Chop the onion and carrots and crush the garlic.
2. Boil the potatoes for 15 to 20 minutes until soft.
3. Meanwhile, heat the oil in a large pan over a high heat. Add the mince and fry for 6 to 8 minutes, breaking it up, until browned with no pink.
4. Turn the heat down to medium. Add the onion and carrots and cook for 8 minutes until soft. Stir in the garlic, tomato purée and rosemary for 1 minute.
5. Add the stock and simmer for 15 minutes.
6. Mix the cornflour with a splash of cold water until smooth. Stir it in with the peas and cook for 3 minutes until thick. Taste and season with salt and pepper.
7. Heat the oven to 200C (180C fan). Drain the potatoes and mash with the butter, milk, salt and pepper.
8. Spoon the lamb into an ovenproof dish and top with the mash. Rough up the surface with a fork.
9. Bake for 25 minutes until golden.