Shepherd's pie

Name: Shepherd's pie
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Ingredients: 15 ml Vegetable oil; 500 g Lamb mince; 1 Onions, finely chopped; 200 g Carrots, diced; 0.2 Garlic, 2 cloves, crushed; 15 g Plain flour, 1 tbsp; 30 g Tomato purée; 15 ml Worcestershire sauce; 1 g Dried thyme; 1 Beef stock cubes, made up with 400ml hot water; 120 g Frozen peas; 1000 g Potatoes, floury, peeled and chunked; 40 g Butter; 80 ml Milk; 50 g Cheddar, grated, optional

Savoury lamb mince with carrots and peas under a golden ridged mash lid: the classic British family pie, and it freezes beautifully.

Ingredients

15 ml Vegetable oil
500 g Lamb mince
1 Onions, finely chopped
200 g Carrots, diced
0.2 Garlic, 2 cloves, crushed
15 g Plain flour, 1 tbsp
30 g Tomato purée
15 ml Worcestershire sauce
1 g Dried thyme
1 Beef stock cubes, made up with 400ml hot water
120 g Frozen peas
1000 g Potatoes, floury, peeled and chunked
40 g Butter
80 ml Milk
50 g Cheddar, grated, optional

Method

Heat the oil in a large pan and brown the lamb well, breaking it up. Spoon off any excess fat.
Add the onion and carrot and cook until the onion is soft, then stir in the garlic.
Stir in the flour and tomato purée for a minute, then add the Worcestershire sauce, thyme and stock. Simmer, stirring now and then, until thick and gravy-like. Stir in the peas and season.
Meanwhile boil the potatoes in salted water until tender, drain, and mash with the butter and milk.
Heat the oven to 200°C (180°C fan). Spoon the filling into a baking dish, top with the mash, rough it up with a fork and scatter over the cheese. Bake until bubbling at the edges and golden on top.