Shepherd’s pie

INGREDIENTS

SERVES 6

675g diced leftover lamb 15ml sunflower oil

1 medium onion, peeled and finely chopped

1 large carrot, peeled and finely chopped

100g 2 tbsp green plain peas flour 2 tbsp tomato sauce 2 tbsp brown sauce 2 tbsp freshly chopped Rosemary 1 stock cube, crumbled 300-425ml lamb or vegetable stock

Salt and freshly milled black pepper

675g floury potatoes, peeled and cut into medium chunks

450g turnip, peeled and cut into small chunks

100ml milk or single cream 50g butter

30-45ml freshly chopped parsley or chives

DIRECTIONS

Heat the oil in a large pan and cook the onion and carrot until soft but not coloured.

Add the diced lamb in batches and cook for 5 minutes, turning frequently. Remove and discard half the oil.

Stir in the peas and flour and cook for 1-2 minutes.

Add the sauces, Rosemary, stock cube, salt and pepper.

Bring to the boil, reduce the heat and simmer gently for 20 minutes.

Meanwhile, boil the potatoes and turnip, then mash with milk/cream and butter. Season, and add the parsley or chives. Preheat the oven to Gas mark 4-5, 180190°C, 350-375°F.

Spoon the meat filling into a 3 pint ovenproof dish, and then pipe the potato/ turnip mix on top.

Bake, uncovered for 30 minutes, or until the top is brown.