Shepherds Pie

Serves 4

1 tbsp sunflower oil 

1 large onion, chopped 

2-3 medium carrots, chopped 

500 g pack lamb mince 

2 tbsp tomato purée

Dash of Worcestershire sauce 

500 ml Beef Bone Stock

900 g potatoes, cut into chunks 

85 g butter 

3 tbsp milk

Method

Heat 1 tablespoon of sunflower oil in a medium saucepan and sauté 1 chopped onion and 2-3 chopped carrots for a few minutes until softened. Then, increase the heat, add 500 grams of lamb mince, and brown it while removing any excess fat.

Next, stir in 2 tablespoons of tomato purée and a generous splash of Worcestershire sauce, frying for a few more minutes. Pour in 500 milliliters of beef stock, bring it to a simmer, cover the saucepan, and let it cook for 40 minutes, uncovering halfway through.

Meanwhile, preheat the oven to 180C/fan 160C/gas 4 and prepare the mash. Boil 900 grams of chopped potatoes in salted water for 10-15 minutes until tender, then drain and mash them with 85 grams of butter and 3 tablespoons of milk. Transfer the mince to an ovenproof dish and top it with the mash, creating a ruffled texture with a fork. The pie can be chilled or frozen for up to a month at this point. Bake it for 20-25 minutes until the top starts to colour and the mince bubbles at the edges.

If baking from frozen, I cook it at 160C/fan 140C/gas 3 for 1-1.5 hours until it's piping hot in the center. May also briefly grill it to achieve a golden brown finish. Before serving, let it stand for 5 minutes.