Shepherd's Pie

Ingredients

• 1 tbsp olive oil
• 500g lamb mince
• 1 onion, finely diced
• 2 carrots, peeled and finely diced
• 2 celery stalks, finely diced
• 2 cloves garlic, minced
• 1 tbsp plain flour
• 1 tbsp tomato purée
• 125ml red wine (optional)
• 500ml beef stock
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1/2 tsp dried thyme
• 150g frozen peas
• Salt and freshly ground black pepper
• 1 kg potatoes, peeled and cut into chunks
• 50g butter
• 100ml milk

Instructions

1. Preheat your oven to 190°C / 170°C fan.
2. Heat the olive oil in a large oven-safe pan or casserole dish over medium-high heat. Add the lamb mince and cook, breaking it up with a spoon, until it's browned all over—this usually takes about 5-7 minutes. Drain any excess fat, then remove the lamb and set it aside.
3. Add the diced onion, carrots, and celery to the same pan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables are soft and translucent.
4. Stir in the minced garlic, tomato purée, and plain flour. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
5. If using, pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it bubble for 1-2 minutes until it's slightly reduced.
6. Stir in the beef stock, Worcestershire sauce, bay leaf, and dried thyme. Bring the mixture to a simmer, then return the browned lamb mince to the pan. Season generously with salt and freshly ground black pepper.
7. Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened. Stir in the frozen peas for the last 5 minutes of simmering. Remove the bay leaf. Taste and adjust the seasoning as needed.
8. Meanwhile, prepare the mashed potatoes: Place the potato chunks in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until they are very tender when pierced with a fork. Drain the potatoes thoroughly.
9. Return the drained potatoes to the hot pot. Add the butter and milk. Mash until the potatoes are smooth and creamy. Season with salt and pepper.
10. Pour the lamb filling into an ovenproof dish (if you're not using the same pan). Spoon or pipe the mashed potato evenly over the top of the filling, making sure to seal the edges. Use a fork to create ridges on the potato topping—this helps it crisp up beautifully.
11. Bake for 25-30 minutes, or until the potato topping is golden brown and the filling is bubbling around the edges.
12. Let the Shepherd's Pie stand for 5 minutes before serving—it helps the filling set a little.