Classic shepherd’s pie

Everyone’s got their own way of making this family meal. My recipe has been tried and tested many times over. It’s delicious!

Serves 6 (or 4 if you want seconds)

Ingredients

FOR THE MEAT FILLING

• 1kg lamb mince
• 1 large onion, finely chopped
• 1 carrot, finely chopped
• 1/4 tsp thyme
• 1 Tbsp tomato paste
• 1 Tbsp Worcestershire sauce
• 2 tsp soy sauce
• 1 1/2 cups Beef style liquid stock
• Pinch salt and pepper to taste
• 2 Tbsp plain flour
• 1/4 cup water

FOR THE TOPPING

• 750g potatoes (the ones for mashing)
• 60g butter
• 1/4 cup milk
• Pinch salt and pepper to taste

Method

1. Preheat oven to 180C.
2. Place mince in pan, cook over high heat, stirring until meat is well browned. Pour off excess fat and add onion and carrot. Cook until onion is transparent. Add thyme, tomato paste, Worcestershire sauce, soy sauce, stock and salt and pepper. Mix well.
3. Bring mixture to boil, reduce heat and simmer, covered for 25 minutes.
4. Stir in blended flour and water until mixture boils and thickens. Reduce heat and simmer gently for 5 minutes.
5. Place mixture into ovenproof dish.
6. To make topping: Boil potatoes until tender. Drain and mash potato. Add butter and milk and beat until smooth and creamy. Season with salt and pepper.
7. Spread potato evenly over meat and bake at 180C for 45 minutes or until golden brown.