Shepherd's Pie

Ingredients

Tick each one off as you go.

For the filling

• 2 tbsp oil
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 sticks celery, diced
• 1 lb (500 g) ground lamb
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce & 1 tsp thyme
• 1 ¼ cups (300 ml) hot lamb or beef stock
• ¾ cup (100 g) frozen peas

For the mash

• 2 ¼ lb (1000 g) floury potatoes, peeled
• ½ stick (60 g) butter
• ⅓ cup (75 ml) warm milk
• Salt & black pepper

Method

1. Brown the lamb. Heat the oil in a wide pan and soften the onion, carrot and celery for 8 minutes. Turn up the heat and brown the lamb, breaking it up as it cooks.
2. Build the gravy. Stir in the purée, Worcestershire and thyme, then the hot stock. Simmer gently, uncovered, about 25 minutes until thick and rich. Stir in the peas; season well.
3. Make the mash. Meanwhile, boil the potatoes in salted water 15–18 minutes until tender. Drain, steam-dry 2 minutes, then mash with the butter and warm milk until smooth.
4. Assemble. Spoon the lamb into a baking dish, top with mashed potatoes from the edges inward, and rough up the surface with a fork.
5. Bake. 25–30 minutes at 400°F (200°C, fan 180°C) until bubbling and golden. Rest 10 minutes — it holds its shape and nobody burns their mouth.