SHEPHERD’S PIE

PREP + COOK TIME 1 HOUR 10 MINUTES MAKES 4

cooking oil spray

20g butter

1 small brown onion (80g),

peeled and chopped finely 1 small carrot (70g),

peeled and chopped finely ¼ teaspoon dried mixed herbs 2 cups (375g) finely chopped

cooked lamb

2 tablespoons tomato paste 1 tablespoon tomato sauce 1 tablespoon worcestershire sauce 1 cup (250ml) beef stock 1 tablespoon plain flour 2 tablespoons water

POTATO TOPPING

2 large potatoes (600g),

peeled and chopped coarsely 40g butter

2 tablespoons warm milk

1 Preheat the oven to 200°C/180°C fan. Spray the inside of four 1-cup (250ml) ovenproof dishes with cooking oil; place dishes on an oven tray.

2 Make the potato topping.

3 Meanwhile, place the butter in a medium saucepan. Turn the cooktop to medium and melt the butter.

Add the onion and carrot; stir with a wooden spoon for 3 minutes or until the onion is soft. Add the mixed herbs and lamb; stir for 2 minutes. Add the tomato paste, tomato sauce, worcestershire sauce and stock; stir to mix them in. Mix the flour and the water in a small jug with a teaspoon. Add the flour mixture to the saucepan; stir until the mixture is boiling and thick. Pour the lamb mixture into the ovenproof dishes.

4 Spoon the potato topping on top of the lamb mixture in dishes. Place the tray of pies into the oven and bake for 20 minutes or until toppings are browned and pies are heated through. Take the pies out of the oven and leave for 5 minutes before serving.

POTATO TOPPING

Cook the potato by boiling, steaming or microwaving until it is tender. Transfer to a colander over the sink and drain off the water. Put the potato back into the pan or into a large bowl; add the butter and milk. Use a potato masher to mash until smooth.

STEP-BY-STEP SHEPHERD’S PIE A Mash the cooked potato, butter and milk together until smooth.

B Add the flour and water mixture to the lamb mixture; cook, stirring, until mixture boils and thickens.

C Spoon the potato topping on top of the lamb mixture in dishes.