Shepherd's Pie

Instructions

1. 1

   Boil the potatoes: Place the potato chunks in a large pan of salted cold water. Bring to a boil and simmer for 15-20 minutes until tender.

2. 2

   Brown the lamb: In a large skillet over medium-high heat, cook the minced lamb until browned (about 5-7 minutes). Drain excess fat if necessary.

3. 3

   Build the filling: Add the chopped onion and diced carrots to the lamb, cooking for 5 minutes until softened. Stir in the tomato purée and cook for 1 minute.

4. 4

   Simmer the gravy: Pour in the beef stock and Worcestershire sauce. Bring to a simmer, lower the heat, and cook uncovered for 20 minutes until the sauce has thickened and reduced.

5. 5

   Make the mash: Drain the cooked potatoes well. Mash thoroughly with the butter, milk, and a generous pinch of salt and pepper until smooth and creamy.

6. 6

   Assemble and bake: Preheat oven to 200°C (400°F). Pour the lamb mixture into an ovenproof baking dish. Top evenly with the mashed potatoes, roughing up the surface with a fork. Bake for 20-25 minutes until the top is golden and bubbling around the edges.