Shepherd's Pie

Method

1. Boil the potatoes in salted water for 15-20 minutes until tender.

2. Heat the oil in a large pan and cook the onion and carrots for 5 minutes.

3. Add the lamb and brown it for 8 minutes. Season with salt and pepper.

4. Stir in tomato paste and flour, then add stock and Worcestershire sauce. Simmer for 10 minutes.

5. Stir in the peas and spoon the filling into a baking dish.

6. Mash the potatoes with butter and milk. Spread over the filling and rough up the top with a fork.

7. Bake at 200°C (400°F) for 20-25 minutes until golden.

• comfort
• british
• oven

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