SHEPHERD’S PIE

How many of us have grown up with the comfort of this pie? A bottle of tomato ketchup and a bowl of buttered peas turn it into a homecoming. Any leftovers can be reheated.

SERVES 6

MINCE

2 tbsp groundnut oil

2 shallots, peeled and finely chopped

1 large or 2 small carrots, trimmed, peeled and thinly sliced

1 leek, trimmed, halved and thinly sliced

2 sticks celery heart, trimmed and thinly sliced

1 bay leaf

2 thyme sprigs

750g lamb mince

150ml red wine

2 tbsp tomato ketchup

1 tsp worcestershire sauce sea salt, black pepper

MASH

1.3kg maincrop potatoes, peeled, halved or quartered if large

3 tbsp milk

120g unsalted butter, diced, plus an extra knob for baking

1 bunch slim spring onions (approx 75g trimmed weight), sliced

150g small cherry tomatoes, halved 1 tbsp groundnut oil

★ For the mince, heat 2 tablespoons of oil in a large saucepan and fry the vegetables and herbs for 8-10 minutes over a low heat until glossy and tender, stirring frequently.

★ Add the lamb mince, turn up the heat and cook stirring until it colours and separates.

★ Add all the remaining ingredients, including plenty of seasoning, bring to a simmer and cook over a low heat for 15-20 minutes. There should still be plenty of juices, but if there appears to be a lot of fat on the surface skim off the excess.

★ At the same time, bring a large pan of salted water to the boil, add the potatoes, bring back to a simmer and cook until tender and a table knife can be inserted with ease.

★ Drain them using a sieve or colander and leave for a minute or two to steam dry, then pass through a mouli-legumes or mash with a potato masher.

★ Gently heat the milk with the butter and some seasoning, and once melted stir into the mash.

★ Transfer the mince to a shallow ovenproof dish (eg, 20cm x 30cm), discarding the herbs. Spread the potato over the surface and fork it into a crisscross of furrows. You can prepare the pie to this point in advance, cover and chill it until required.

★ Preheat the oven to 200C/180C fan/ gas 6. Dot the surface of the pie with butter. Toss the spring onions and cherry tomatoes with the oil and scatter over the surface. Cook for 40-50 minutes, until golden and bubbling.