EASY SHEPHERD’S PIE

Serves 4-6

450g/16oz/1lb potatoes, peeled and cubed 2 tbsp milk

60g/2oz/¼ cup butter

Salt and black pepper

1 tbsp olive oil

450g/16oz/1lb minced lamb (ground lamb) 1 large onion, finely chopped

3 tbsp flour

500ml/17 fl oz/2 cups beef stock

2 carrots, peeled and diced

1 tsp tomato purée (tomato paste) A handful of fresh parsley, chopped

1 tsp dried thyme

1 Place the potatoes in a large pot and cover with water. Bring to the boil, then reduce the heat and simmer for about 15 minutes until tender. Drain the water, then mash with the milk and half of the butter until smooth. Season with salt and pepper.

2 Meanwhile, heat the oil in a large, non-stick frying pan over a medium-high heat. Add the lamb and cook until browned. Transfer to a plate lined with kitchen paper (paper towel) and keep warm.

3 Heat the remaining butter in a deep frying pan over a medium heat. Add the onion and cook for five minutes until soft.

4 Stir the flour into the onions until coated and cook for one minute.

5 Preheat the oven to 180˚C/160˚C fan/350˚F/gas mark 4.

6 Stir in the stock, carrots, tomato purée (tomato paste), parsley and thyme. Bring to a simmer.

7 Return the meat to the pan and simmer for five minutes to heat through. Pour the mixture into a baking dish.

8 Top with the mashed potato. If the mash has dried out, add a little extra milk to make sure it is creamy enough to spread over the lamb filling. Use a fork to spread the potato across the top.

9 Place in the oven to cook for 30 minutes until golden and bubbling.

Per Serving 311kcals, 15g fat (6.7g saturated), 20g carbs, 3.4g sugars, 23.7g protein, 3g fibre, 0.3 sodium