SHEPHERD’S PIE

SERVES 4 PREP 35 MINS COOK 10 ½ HOURS

2 ½ cups beef stock 3 carrots, coarsely chopped 3 celery stalks, trimmed, coarsely chopped 1 onion, coarsely chopped 2 garlic cloves, crushed 4 sprigs thyme 2 sprigs rosemary ¼ cup tomato paste 2 tbsp Worcestershire sauce 1.5kg lamb shoulder ½ cup frozen peas 150g baby spinach leaves 1 tbsp cornflour 1 tbsp water 800g potatoes, coarsely chopped 40g butter ½ cup hot milk ½ cup coarsely grated cheddar green leafy salad or coleslaw, to serve

1 Combine stock, carrot, celery, onion, garlic, herbs, paste and sauce in a 5-litre (20-cup) slow cooker. Add lamb, turning to coat. Cook, covered, on high 2 hours. Reduce to low. Cook 8 hours.

2 Remove lamb from cooker. Shred meat coarsely, discard fat and bones. Discard herbs from cooker. Return lamb to cooker with peas and spinach. In a small cup, blend cornflour and water. Stir into cooker. Cook, uncovered, on high 20 mins until thickened. Season to taste.

3 Meanwhile, boil, steam or microwave potato until tender. Drain. Mash potato with butter and milk until smooth. Season to taste. 4 Preheat grill. 5 Transfer lamb to a 2.5-litre (10-cup) ovenproof dish. Spoon potato over lamb mixture and sprinkle with cheddar. Grill 5 mins until top is browned lightly. Serve with green leafy salad or coleslaw.