Shepherd's Pie

Source

Ingredients

• 2 carrots, grated
• 1 brown onion, diced
• Small bunch thyme, finely sliced
  
• 2 carrots, grated
• 1 brown onion, diced
• Small bunch thyme, finely sliced
• 2 tbsp olive oil
• 800g lamb mince
• Salt and pepper to taste
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 200ml red wine
• 600ml chicken stock
• 150g frozen peas
• 1 kg potatoes peeled
• 100ml milk
• 100g parmesan
  

Method

• In a large pan over med-high heat, add the oil and once it’s hot saute the onions with a pinch of salt
• After 3 minutes, add the carrot and cook for a further 2 minutes
• Add the thyme and then the lamb mince with a good pinch of salt and pepper
• Stir well before adding the Worcestershire sauce, wine and tomato paste
• Cook this down until the wine is almost gone then add the stock and cook for 1 hour on low
• While this is cooking, place the potatoes in a large pot and cover with water and a big pinch of salt. Cook over med-high heat for 25-30 minutes or until the potatoes are fork tender
• In the last 5 minutes of cooking the lamb, add the peas and stir well
• Mash the cooked potatoes and stir through the butter, milk and half of the parmesan. Mix well
• Add the lamb to a large oven-proof dish and top with the mash and finish with the grated parmesan
• Place into a 180 C over for 25 minutes or until golden brown