Shepherd’s Pie

Serves 4

1 tbsp sunflower oil

2-3 medium carrots chopped

500g  lamb mince

2 tbsp tomato purée

1 tsp Worcestershire sauce

500ml beef stock

900g potato cut into chunks

85g butter

3 tbsp milk

Heat the oil then soften the onion and carrots for a few minutes. When soft, turn up the heat, add the lamb and brown. Add the tomato purée and Worcestershire sauce, then fry for a few mins. Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.

Put the mince into an ovenproof dish and top with the mash. Bake for 20-25 mins until the top is starting to brown.

Serve with sweet potato wedges and peas.