Shepherd’s Pie for 4

Ingredients

• 1tbsp Sunflower Oil
• 1 Large onion, chopped
• 2-3 medium carrots, chopped
• 500g lamb mince
• 2 tbsp tomato puree
• 500ml beef stock
• 900g potato, cut into chunks
• 85g butter

• 3 tbsp milk

  Method

• Heat 1tbsp sunflower oil in a saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins

• When soft, turn up the heat and stir in the mince and cook until brown

• Add 2tbsp tomato puree and fry for a few minutes

• Pour over 500ml beef stock, bring to a simmer, then cook and cover for 40 minutes, uncovering halfway

• Heat the oven to 160C

• Boil the potato, cut into chunks, in salted water for 10-15 minutes until tender

• Drain, then mash the potato with 85g butter and 3tbsp milk

• Put the mince into an ovenproof dish, top with the mash

• Bake for 20-25 minutes until the top starts to colour