SHEPHERD’S PIE

Takes 1hr 40min serves 4

1tbsp olive oil 2 onions, diced 2 carrots, chopped 2 celery sticks, chopped 2 garlic cloves, crushed

650g lamb mince 1 pack thyme, leaves stripped off 2tbsp tomato puree 1tbsp worcestershire sauce

1tsp cornflour blended with 1tbsp cold water 500ml lamb stock 1kg Maris piper potatoes, cubed 25g butter

1 Preheat oven to 180°C/fan 160°C/gas 4. Heat oil in a pan over medium heat and cook the onion, carrot and celery for 10min, adding garlic for the last 2min. 2 Stir in lamb, cook over high heat for 10min. Add thyme and stir in tomato puree, Worcestershire sauce, cornflour mix and stock. Simmer for 20min. 3 Place potatoes in saucepan of cold water. Bring to the boil then simmer for 15min, drain and mash with butter. 4 Transfer the mince to an ovenproof baking dish and cover with mashed potato. Bake for 40min until golden brown and bubbling. Serve with salad.

prefer beef? swap the lamb mince and stock to make it a cottage pie classic dish