Shepherds pie

Ingredients:

500g lamb mince.
1 onion, finely chopped.
2 cloves of garlic, finely chopped.
1 large carrot, peeled & finely diced.
250ml chicken or beef stock.
1 tin of chopped tomatoes.
1 tablespoon Worcester sauce.
1 tablespoon tomato puree.
Olive oil.
Salt & pepper.

Potato topping:

1kg Desiree potatoes.
1-2 tablespoons butter.
Splash of milk.
Salt & pepper to taste.
100g cheddar cheese, grated.

Method:

• Preheat oven to 180C.
• Add olive oil to a frying pan & brown the onion & garlic until translucent. 
• Add mince to frying pa & brown, making sure any mince chunks are broken.
• Add tablespoon flour.
• Add tinned tomatoes, tomato puree, carrots,  bay leaf & Worcester sauce stirring through to combine.
• Add stock & season to taste.
• Reduce heat & simmer for 20 minutes, or until the sauce has thickened.
• Meanwhile bring the potatoes to the boil & simmer until tender. When tender, drain & mash, adding butter & milk to the mix. Season to taste.
• Spoon the mince portion into an oven proof dish, remove the bay leaf.
• Dollop the mashed potato on top of the mince & use a fork to make patterns on the surface & then top with grated cheddar cheese.
• Cook for approximately 20 minutes until potato is golden brown & the cheese has melted.
• Serve with crusty bread & lashings of HP sauce!

Optional extras:

• You can add other vegetables to suit your own tastes including peas, broccoli & zucchini.
• Herbs such as rosemary & thyme can be added to this recipe.
• 1 tablespoon wholegrain mustard.
• Half a cup of red wine.