Shepherd’s pies with crushed potatoes and caramelised onion
1kg baby chat potatoes 2 tablespoons extra virgin olive oil 2 medium carrots, peeled and chopped 2 tablespoons thyme leaves 500g lamb mince 1 x 400g can chopped tomatoes 1 cup ( 250ml) beef stock ½ cup ( 140g) caramelised onion relish Sea salt and cracked black pepper Preheat oven to 200C. Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 8- 10 minutes or until just tender. Drain well, crush with the back of a spoon and set aside.
Heat one tablespoon of the oil in a large deepsided frying pan over high heat. Add the carrot and cook, stirring, for 3- 4 minutes or until soft. Add half the thyme and 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 cook for 20 minutes. Stir through the onion relish and divide the mixture between four 1 ½ - cup ( 375ml) ovenproof ramekins. Top the lamb mixture in each ramekin with the crushed potatoes, salt, pepper and remaining oil and thyme. Bake for 35 minutes or until the potatoes are golden and crisp. Serves four.