Shepherd’s Pie (serves 4)

1 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
2 garlic cloves, finely chopped
1 fresh bay leaf
800 gm minced lamb
2 tbsp tomato paste
250 ml chicken stock
125ml red wine
60ml (1/4 cup) Worsterchire sauce
120gm (1 cup) peas,
1 cup flat-leaf parsley, coarsely chopped
Mash
800 gm desiree potatoes, coarsely chopped
250 ml (1 cup) pouring cream
100 gm butter, softened

1. Preheat oven to 200C. Heat oil in a pan over medium heat. Add onion, carrot, garlic and bay leaf and cook until vegetables are soft (7-10 min). Season to taste, add mince and stir, breaking up mince with back of spoon until brown (5-7 min). Add tomato paste and stir. Add stock, wine and Worsterchire sauce, bring to boil, reduce heat to low and simmer until sauce is thick (20-25 min). Boil peas separately then stir them through the sauce. Add parsley and season to taste.

2. Cover potatoes with cold salted water. Bring to the boil over medium heat and cook until tender (10-15 min). Drain potatoes and return to the pan. Add cream and butter and mash until smooth. Season to taste.

3. Pop mince mixture into an ovenproof dish, top with mash and bake until golden (10-15 minutes). Dig in.