Lamb and mint shepherd’s pies
2 tablespoons extra virgin olive oil 2 brown onions, chopped 2 medium carrots, peeled and chopped 500g lamb mince 1 x 400g can chopped tomatoes 1 cup ( 250ml) beef stock 1 cup ( 120g) frozen peas ½ cup ( 120g) store- bought mint jelly sea salt and cracked black pepper 1kg sebago ( starchy) potatoes, peeled and thinly sliced 1 tablespoon rosemary leaves Preheat oven to 200C. Heat 1 ½ tablespoons of the oil in a large deep- sided frying pan over high heat. Add the onion and carrot and cook, stirring, for 8- 10 minutes.
Add the mince and cook, using a wooden spoon to break up any lumps, for 4- 5 minutes or until browned. Add the tomatoes and stock and simmer for 15 minutes. Add the peas, mint jelly, salt and pepper and stir to combine. Divide the mixture between four 1 ½ - cup capacity ( 375ml) ovenproof ramekins.
Place the potato, rosemary, remaining oil and salt and pepper in a bowl and toss to combine. Layer the potato slices on top of the lamb mixture in each ramekin and bake for 35- 40 minutes or until the potatoes are golden and cooked through. Serves four.