Shepherds Pie

Ingredients

• 300 g Lamb Mince
• 500 g Potato
• 1 pcs Onion
• 1 pcs Carrot
• 2 pcs Celery
• 2 pcs Garlic
• 1 tbsp Tomato Puree
• 2 tsp Worcestershire Sauce
• 250 ml Beef Stock
• 100 g Frozen Peas
• 30 g Butter
• 60 ml Milk
• 40 g Cheddar
• 2 pcs Bay Leaves
• 1.5 tsp Black Pepper
• 1.1666666666666667 tbsp Salt
• 1 tbsp Beef Dripping
• 2 tbsp Parsley
• 4 pcs Thyme

Method

1. Finely dice {onion}, {carrot}, and {celery}, and mince {garlic} so they cook down evenly into the filling.
2. Peel and chop {potato}, then cover with cold water in a saucepan, season generously with {salt}, and boil over medium-high heat for tender, fluffy centres.
3. Heat {beef_dripping} in a large frying pan over medium-high heat. Pat {lamb_mince} dry, season with {salt} and {black_pepper}, then brown it well without crowding so deep colour forms. Add the prepared {onion}, {carrot}, and {celery}, season again with {salt}, and sweat until softened and sweet. Stir in {garlic}, {tomato_puree}, and {thyme} for a brief cook until fragrant, then add {worcestershire_sauce}, {beef_stock}, and {bay_leaves}. Simmer over medium-low heat until glossy and reduced, then fold in {frozen_peas} and taste for {salt} and {black_pepper}.
4. Drain the cooked {potato} well, let steam escape briefly, then mash with {butter}, {milk}, {salt}, and {black_pepper} until smooth and light.
5. Spoon the {lamb_mince} filling into a baking dish, remove the {bay_leaves}, then spread the {potato} mash on top and rake the surface with a fork so it browns well. Scatter over {cheddar} if using.
6. Bake in a hot oven until the top is bronzed, the edges bubble, and the filling is piping hot through.
7. Rest briefly, then scatter {parsley} over the top and serve while the crust is crisp and the filling stays juicy.