Classic Lamb Shepherd's Pie

Ingredients

• 800 gram lamb mince
• 1 tablespoon olive oil
• 1 piece brown onion, diced
• 2 piece carrot, diced
• 2 clove garlic
• 2 tablespoon tomato paste
• 2 tablespoon plain flour
• 375 millilitre beef stock
• 2 teaspoon worcestershire sauce
• 1 cup frozen peas
• 1.2 kilogram potatoes, peeled and chopped
• 60 gram butter
• 125 millilitre milk
• 1 cup tasty cheese, grated

Instructions

1. 1Heat the oil in a large deep frying pan over medium-high heat. Cook the onion and carrot for 5 minutes.
2. 2Add the lamb mince and garlic. Cook for 6 minutes, breaking the mince up with a wooden spoon, until browned all over.
3. 3Stir in the tomato paste and flour and cook for 1 minute.
4. 4Pour in the stock and worcestershire sauce. Simmer on low for 15 minutes, stirring occasionally, until thick. Stir in the peas and season.
5. 5Meanwhile, boil the potatoes in salted water for 15 minutes until tender. Drain well.
6. 6Mash the potatoes with the butter and milk until smooth. Stir in half the cheese.
7. 7Preheat the oven to 200°C. Spread the lamb mixture in a 20 x 30 cm baking dish. Spoon the mash over the top and rough it up with a fork.
8. 8Scatter the remaining cheese on top. Bake for 25 minutes until golden. Rest for 5 minutes before serving.