Lamb Shepherd's Pie with Buttery Mash Topping

What you need

• 1 tbsp vegetable oil
• 750 g (1 2/3 lb) minced lamb
• 1 large onion, finely chopped
• 2 carrots, diced small
• 2 cloves garlic, crushed
• 2 tbsp plain flour
• 1 tbsp tomato puree, tomato paste
• 400 ml (1 2/3 cups) lamb or beef stock, hot
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme, or 3 fresh sprigs
• 150 g (1 cup) frozen peas
• 1.2 kg (2 2/3 lb) floury potatoes, such as russet or Maris Piper, peeled and quartered
• 50 g (3 1/2 tbsp) butter
• 100 ml (scant 1/2 cup) milk, warm
• salt, to taste
• black pepper, to taste

Method

Restated from the original video

1. 1

   Heat the oil in a large, wide pan over medium-high heat.

2. 2

   Add the lamb and cook, breaking it up with a wooden spoon, until browned all over with no pink left, 8-10 min. Spoon off excess fat.

3. 3

   Lower the heat to medium, add the onion and carrots and cook until softened, about 5 min.

4. 4

   Stir in the garlic, flour and tomato puree and cook for 1 min.

5. 5

   Pour in the stock gradually, stirring, then add the Worcestershire sauce and thyme. Season with salt and black pepper.

6. 6

   Cover and simmer gently, stirring now and then, until the carrots are tender and the gravy has thickened, 25 min.

7. 7

   Meanwhile, put the potatoes in a pan of cold salted water, bring to a boil and cook until a knife slides in easily, 15-20 min.

8. 8

   Drain the potatoes well, then mash with the butter and milk until smooth. Season with salt and pepper.

9. 9

   Heat the oven to 180 °C (350 °F).

10. 10

    Stir the peas into the filling and cook uncovered for 5 min, until the gravy coats the spoon.

11. 11

    Spread the filling in a baking dish about 20 x 30 cm (8 x 12 in).

12. 12

    Spoon the mash over the top, starting at the edges to seal it, then rough up the surface with a fork.

13. 13

    Bake until the top is golden and the gravy bubbles at the edges, 30-35 min.

14. 14

    Rest for 5-10 min before serving so the filling settles.

Imported from cowbridgekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.