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Shepherd's Pie

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Method

1. Preheat over to 180C.

2. Heat some oil in a large pan and fry onions until transparent - then add the minced lamb and carrots. Simmer until the meat is nicely browned.

3. Add tomato puree and chopped tomatoes (optional for a bit of a kick I sometimes add Worcestershire sauce at this point) and then add the stock and a bay-leaf and let it simmer for 15 minutes.

4. While the meat is simmering peel and cut the potatoes and then boil for around 15 mins or until soft. Drain and then mash with a little butter, milk and some salt to taste.

5. Transfer the meat to a casserole dish - place the mash potatoes on top. Sometimes I like to grate cheese on the top and then bake for 30 mins