No-fuss Shepherd's Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 tablespoon sunflower oil
• 1 large onion, chopped
• 2 -3 medium carrots, chopped
• 500 g ground lamb
• 2 tablespoons tomato puree
• 1 large splash worcestershire sauce
• 500 ml beef stock
• 900 g potatoes, cut into chunks
• 85 g butter
• 3 tablespoons milk

Recipe

• 1 heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes when soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. add the tomato purée and worcestershire sauce, then fry for a few minutes pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
• 2 meanwhile, heat the oven to 180c/ fan 160c/ gas 4, then make the mash. boil the potatoes in salted water for 10-15 mins until tender. drain, then mash with the butter and milk.
• 3 put the mince into an ovenproof dish, top with the mash and ruffle with a fork. the pie can now be chilled and frozen for up to a month. bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (to bake from frozen, cook at 160c/fan 140c/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. flash under the grill to brown, if you like.) leave to stand for 5 mins before serving.