Shepherd's Pie

Ingredients

• 1kg floury potatoes, peeled and cut into 4cm chunks
• Fine salt and black pepper
• 40g unsalted butter
• 100ml whole milk
• 1 tbsp olive oil
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 500g lean lamb mince
• 2 cloves garlic, minced
• 2 tbsp tomato purée
• 2 tbsp plain flour
• 500ml lamb or beef stock
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 150g frozen peas

Instructions

1. Preheat the oven to 200°C / 180°C fan. Put the potatoes in a large saucepan, cover with cold water and season generously with salt. Bring to the boil, then simmer for 15–18 minutes until completely tender when pierced with a knife.
2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Add the onion, carrots and celery with a pinch of salt. Cook for 7–8 minutes, stirring occasionally, until soft and lightly golden.
3. Increase the heat to medium-high and add the lamb mince. Season with black pepper and cook for 6–8 minutes, breaking it up with a wooden spoon, until well browned and no pink remains. Spoon away any excess fat if needed.
4. Add the garlic and tomato purée. Cook for 1–2 minutes until the purée darkens slightly and smells rich. Stir in the flour and cook for 1 minute so no dry patches remain.
5. Gradually stir in the stock, then add the Worcestershire sauce, thyme and rosemary. Bring to a gentle simmer and cook for 12–15 minutes, stirring occasionally, until the gravy is thick enough to coat the back of a spoon. Stir in the peas for the final 2 minutes, then taste and adjust the salt and pepper.
6. Drain the potatoes thoroughly and leave them in the hot saucepan for 1 minute so excess steam can escape. Add the butter and milk, season with salt and pepper, then mash until smooth and fluffy.
7. Spoon the lamb filling into a 2-litre baking dish. Spread the mashed potato evenly over the top, then rough up the surface with a fork to create crisp edges.
8. Bake for 25–30 minutes until the filling bubbles around the edges and the potato is golden. Rest for 5 minutes before serving — it will be hot enough to challenge a dragon.