Shepherds Pie

Serves makes 6

Time 90 minutes plus cooking time

Ingredients

For the Pie Filling

1 brown onion, diced

1 carrot, diced

1 celery stick, diced

4 garlic cloves, chopped

1 bay leaf

1 tbsp rosemary, chopped

1 tbsp honey

500g lamb mince

¼ cup plain flour

2 tbsp tomato paste

2 tbsp Worcestershire sauce

1 cup beef stock

¼ cup red wine

½ cup frozen peas

Salt and pepper

For the Mash Potato Top

1kg potatoes

½ cup cream

100g butter cubed

Salt and pepper

1 cup grated vintage cheddar

Method

In a large heavy-based pan on medium-high heat, add the onion, carrot and celery and cook until starting to soften. Add the garlic, bay leaf and rosemary and cook for 1 minute or until fragrant.

Add the lamb mince and honey and cook until the mince has browned. Add flour and cook, stirring for 1 minute.

Add the tomato paste, Worcestershire sauce, red wine and beef stock. Bring to a simmer and cook, stirring occasionally, for 10-15 minutes or until the mixture thickens to a gravy consistency. Stir through frozen peas and season with salt and pepper.

Transfer the filling to a pie or casserole dish. Cover and refrigerate for at least one hour. This can be done the day before.

For the mash, preheat the oven to 200°C. Place the potatoes on a baking tray and roast for about 40 minutes, or until soft.

Scoop flesh from potatoes and pass through a potato ricer or hand-mash in a bowl. Add the cream, butter and a good pinch of salt and pepper and mix until smooth.

Spoon the mash onto the cooled filling, making patterns on the potato with a fork. Sprinkle with cheese and bake in the oven for 20 minutes or until the top is golden and crispy.