British · 1 hr 20 min · serves 4

Shepherd's pie

Kept by The Bhook kitchen

Ingredients

• 500 g minced lamb
• 1 onion
• 2 carrots
• 1 tbsp tomato paste
• 300 ml stock
• 1 tbsp worcestershire sauce
• 800 g potatoes
• 50 g butter
• 80 ml milk

Method

1. Brown the lamb well, then set it aside and soften the diced onion and carrot in the fat.
2. Return the lamb with tomato paste, stock and worcestershire and simmer 30 minutes until thick.
3. Boil and mash the potatoes with butter and milk; season hard.
4. Spread the mash over the meat, rough up the top with a fork, and bake at 200°C for 25 minutes until the peaks brown.

Rough peaks catch the heat and crisp.