Shepherd's Pie

Rich lamb and vegetable ragù under a blanket of buttery mash, baked until the peaks are golden.

Ingredients

• 500 g lamb mince
• 1 onion, diced
• 2 carrots, diced
• 2 tbsp tomato purée
• 1 tbsp Worcestershire sauce
• 300 ml lamb or beef stock
• 100 g frozen peas
• 1000 g floury potatoes, peeled
• 50 g butter
• 100 ml milk

Method

1. Boil the potatoes in salted water for 20 minutes until tender. Drain, then mash with the butter and milk.
2. Brown the lamb in a large pan, then add the onion and carrots and cook for 8 minutes.
3. Stir in the tomato purée, Worcestershire sauce and stock. Simmer for 20 minutes until thick. Add the peas.
4. Heat the oven to 200°C (180°C fan). Spoon the filling into a baking dish and top with mash, scoring the surface with a fork.
5. Bake for 25 to 30 minutes until golden and bubbling.