Shepherd's Pie

Shepherd means sheep, so this is lamb. The same dish made with beef is a cottage pie, and the argument about it is older than any of us. What matters either way is that the filling is thick before the mash goes on, or it bubbles up the sides and floods the top.

1. 1

   Brown the lamb hard in a dry pan and drain off all but a spoonful of the fat. Grey mince makes grey pie.

   For this step

   • 750 g lamb mince
   • 1.5 cups (375 ml) lamb or beef stock
2. 2

   Add the onion and carrot and cook for 8 minutes, then stir in the flour, tomato puree and Worcestershire sauce.

   For this step

   • 1 large onion
   • 2 tbsp tomato puree
   • 1 tbsp Worcestershire sauce
   • 2 tbsp (16 g) plain flour
3. 3

   Pour in the stock, simmer for 25 minutes until it is thick enough to hold a channel when you drag a spoon through, then stir in the peas.

   For this step

   • 1 cup (140 g) frozen peas
   • 1.5 cups (375 ml) lamb or beef stock
4. 4

   Meanwhile boil the potatoes until they collapse at the poke of a knife, drain very well, and mash with the butter and warm milk.

   For this step

   • 1.2 kg floury potatoes
   • 4 tbsp (56 g) butter
   • 0.5 cup (120 g) milk
5. 5

   Spoon the filling into a dish, let it cool for 10 minutes so it sets, then spread the mash over and rake it with a fork.

6. 6

   Bake at 200C for 25 to 30 minutes until the peaks are brown. Scatter cheese over for the last 10 if using.

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