Lamb shepherd’s pie

Name: Lamb shepherd’s pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: british
Ingredients: 1 tbsp sunflower oil; 1 onion, chopped; 3 carrots, chopped; 500 g lamb mince; 2 tbsp tomato purée; 1 large splash worcestershire sauce; 500 ml beef stock; 900 g potatoes, chunked; 85 g butter; 3 tbsp milk

A savoury lamb filling beneath a buttery mashed-potato topping.

1 tbsp sunflower oil
1 onion, chopped
3 carrots, chopped
500 g lamb mince
2 tbsp tomato purée
1 large splash worcestershire sauce
500 ml beef stock
900 g potatoes, chunked
85 g butter
3 tbsp milk

Soften onion and carrots in oil. Add lamb and brown thoroughly; drain excess fat. Stir in tomato purée and Worcestershire sauce.
Add stock and simmer for 40 minutes, covering for the first half. Meanwhile, boil potatoes for 10–15 minutes; drain and mash with butter and milk.
Transfer lamb to a baking dish and spread mash on top. Bake at 180°C (160°C fan) for 20–25 minutes, until bubbling and lightly browned. Rest for 5 minutes.

Inspired by Barney Desmazery’s recipe for Good Food · Photo: Abhinaba Basu from Redmond, United States, CC BY 2.0, via Wikimedia Commons (https://commons.wikimedia.org/wiki/File:Shepherd%27s_pie_(22470901009).jpg)