Traditional Shepherd's Pie

Ingredients

• 600 g lamb mince
• 800 g floury potatoes
• 1 onion
• 2 carrots
• 250 ml lamb stock
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato purée
• 50 g butter
• 80 ml whole milk
• 1 tsp dried rosemary

Method

1. 1

   Peel and boil the potatoes until tender, then drain and mash with the butter and milk until smooth. Season well.

2. 2

   Meanwhile, fry the lamb mince in a large pan over a high heat until browned, breaking it up. Drain excess fat.

3. 3

   Add the diced onion and carrot and cook for 5 minutes. Stir in the tomato purée, rosemary and Worcestershire sauce.

4. 4

   Pour in the stock, bring to a simmer and cook uncovered for 15 minutes until the sauce has reduced and thickened.

5. 5

   Preheat the grill to high. Transfer the mince to a large ovenproof dish and spoon the mash over the top, spreading evenly. Rough up the surface with a fork.

6. 6

   Grill for 8–10 minutes until the top is golden and bubbling at the edges. Serve straight from the dish.