Shepherd's pie

• 1Brown onion
• 2Carrots
• 2 sticksCelery
• 2 clovesGarlic, crushed
• 500gLamb mince
• 1 tbspPlain flour
• 1 tbspTomato purée
• 1 tspDried thyme
• 1 tbspWorcestershire sauce
• 1 cubeBeef stock cube, in 400ml water
• 1kgPotatoes
• 50gButter
• 100mlSemi-skimmed milk

Plus salt, pepper and water.

Method

1. 1

   Finely chop the onion, dice the carrots and celery small and crush the garlic.

2. 2

   Brown the lamb in a large dry pan over a high heat for 8 minutes, breaking it up, until no pink remains. Spoon off most of the fat, then add the vegetables and cook for 8 minutes more, until soft.

3. 3

   Stir in the garlic, flour, tomato purée and thyme for a minute, then the Worcestershire sauce and the stock cube crumbled into 400ml boiling water. Simmer with the lid ajar for 25 minutes, until thick and glossy. Season.

   27 min, mostly hands-off

4. 4

   Meanwhile, heat the oven to 200C (180C fan). Peel the potatoes and cut them into even chunks.

5. 5

   Boil the potatoes in salted water for 15 minutes, until very tender. Drain, let them steam dry for a minute, then mash with the butter, milk and plenty of pepper.

   25 min, mostly hands-off

6. 6

   Tip the lamb into a baking dish. Spoon the mash over, spread it right to the edges and drag a fork across the top to make ridges.

7. 7

   Bake for 25 to 30 minutes, until the ridges are golden and the gravy bubbles up at the edges. Serve, or cool and portion into tubs.

   30 min, mostly hands-off