Shepherd’s Pie with Buttery Mash

Lamb filling

• 30 g Butter
• 1 medium Yellow onion
• 2 medium Carrot
• 4 sprigs Fresh thyme
• 500 g Minced lamb
• 20 g Plain flour
• 2 tbsp Tomato purée
• 1 tbsp Worcestershire sauce
• 400 ml Beef stock
• 150 g Frozen peas

Buttery mash

• 900 g Yukon Gold potato
• 120 ml Whole milk
• 50 g Butter

1. Heat the oven to 200°C (390°F). Peel the potatoes and cut into even chunks.
2. Put the potatoes in a large pot, cover with cold water and bring to the boil. Simmer for 15 to 18 minutes until very tender when pierced with a knife.
3. Meanwhile, melt the butter in a large frying pan over medium heat. Finely chop the onion and dice the carrots, then cook with the thyme sprigs for 8 to 10 minutes until softened.
4. Add the minced lamb and cook for 6 to 8 minutes, breaking it up, until browned and no longer pink. Stir in the flour and cook for 1 minute to remove the raw taste.
5. Stir in the tomato purée and Worcestershire sauce, then gradually pour in the beef stock, stirring until smooth. Simmer for 10 to 12 minutes until the gravy is rich and lightly thickened, then stir in the peas for the final 2 minutes.
6. Remove and discard the thyme sprigs, then spoon the lamb filling into a baking dish. Taste and adjust seasoning if needed.
7. Drain the potatoes well and return them to the hot pot for 1 minute to steam-dry. Warm the milk, then mash the potatoes with the milk and butter until smooth and fluffy.
8. Spoon the mash over the lamb filling and spread to the edges to seal. Rough up the surface with a fork, then bake for 20 to 25 minutes until bubbling at the edges and lightly browned on top.
9. Rest for 5 minutes before serving so the filling settles slightly. Serve hot.

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