A classic comfort food favourite, this shepherd’s pie sees succulent lamb mince and veg topped with a fluffy layer of mashed potato
Prep:15 mins
Serves 4
1 tbsp sunflower oil1 large onion, chopped2-3 medium carrots, chopped500g pack lamb mince2 tbsp tomato puréelarge splash Worcestershire sauce500ml beef stock900g potatoes, cut into chunks85g butter3 tbsp milk
STEP 1Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.STEP 2When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.STEP 3Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.STEP 4Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.STEP 5Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.STEP 6Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.STEP 7Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)STEP 8Leave to stand for 5 mins before serving.
