Shepherd's Pie

• Ground lamb(750 g)
• Potato(1.2 kg)
• Butter(50 g)
• Milk(120 ml)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(3 cloves)
• Olive oil(1 tbsp)
• Tomato paste(2 tbsp)
• Worcestershire sauce(1 tbsp)
• Thyme(1 tsp)
• Rosemary(1 tsp)
• Beef Broth(400 ml)
• Peas(150 g)
• All-Purpose Flour(1 tbsp)
• Salt(1½ tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and chop {Potato} into large chunks. Finely chop {Onion}, {Carrot}, and {Celery}, and mince the {Garlic}.

   ~20 min

2. 2

   Put the {Potato} in a saucepan, cover with water, add half the {Salt}, and boil for 15 minutes until very tender. Drain, then mash with the {Butter}, {Milk}, and a few grinds of {Black pepper}.

   ~15 min

3. 3

   Meanwhile, heat the {Olive oil} in a large pan over medium-high heat. Add the {Lamb Mince} and cook for 8 minutes, breaking it up into small irregular pieces, until browned. Stir in the {Onion}, {Carrot}, {Celery}, and {Garlic}, then cook for 5 minutes until softened.

   ~13 min

4. 4

   Stir in the {Tomato paste}, {Flour}, {Worcestershire sauce}, {Thyme}, {Rosemary}, remaining {Salt}, and remaining {Black pepper}. Cook for 1 minute, then pour in the {Beef Stock}. Simmer for 15 minutes until thick and glossy. Stir in the {Peas}.

   ~16 min

5. 5

   Heat the oven to 200°C. Spoon the lamb filling into a baking dish, spread the mashed {Potato} over the top, and rough up the surface with a fork for golden ridges.

   ~2 min

6. 6

   Bake for 20 minutes until the top is golden and the filling is bubbling around the edges. Rest for 5 minutes before serving.

   ~25 min