Shepherd’s pie

SERVES 4-6 PREPARATION: 15 MIN COOKING: 2 HRS 30 MIN

30ml (2T) oil

2 onions, finely chopped

1,6kg boneless lamb shoulder 2 carrots, finely chopped

45ml (3T) flour

60ml (¼c) Worcestershire sauce 500ml (2c) boiling water

4-5 potatoes cold salted water

180ml (¾c) warm milk

40g butter, cubed

Preheat the oven to 150°C.

1 Heat the oil in a casserole pot and fry the onions until translucent and slightly golden. Add the lamb and brown in batches on all sides.

2 Add the carrots, flour and Worcestershire sauce and cook while stirring occasionally. Pour the boiling water over, cover the pot and put in the oven. Bake for about 2 hours or until the lamb is tender.

3 Place the potatoes in a saucepan, cover with cold, salted water and bring to the boil over medium-high heat. Cook until tender and done.

4 Drain the potatoes, cool for 5 minutes and mash. Add the warm milk and add the butter. Mash until combined and smooth then season to taste.

5 Use a slotted spoon to remove the lamb from the dish and coarsely shred, using two forks. Return the meat to the dish and season with salt and pepper, if necessary.

6 Spoon the lamb into a large pie dish and top with the mashed potato. Smooth the top slightly. Turn up the heat to 180°C and bake for a few minutes until golden on top.