Lamb and Mint Shepherd’s Pie

Method

Make it happen

1. 01

   Brown the lamb mince in oil and drain off excess fat. Add onion and carrots and cook for 8 minutes.

2. 02

   Boil potatoes for 18–20 minutes until tender, then drain well. Mash with the butter and milk until smooth; set aside for topping.

3. 03

   Stir in tomato purée and stock, simmer 20 minutes to thicken, then add mint and rosemary.

4. 04

   Heat the oven to 190°C fan. Spoon the cooked filling into a 24 cm ovenproof dish and spread the mash over it, making ridges with a fork.

5. 05

   Bake for 25 minutes until bubbling and golden. Rest 10 minutes before serving.