Simple supper: Shepherd’s Pie recipe


500g lamb mince
1 onion
1 carrot
1 can chopped tomatoes
4 large potatoes
A small amount of milk
Olive oil
Frozen peas

Preheat the oven to 180°c. Put the peeled potatoes on to boil for 20 minutes or until soft. Sweat the finely chopped onion and carrot in olive oil over a low heat until soft. Remove from the pan and set aside. Turn up the heat and add the lamb mince to the pan, brown all over. Add the cooked onion, carrot and tinned tomatoes to the pan and mix together over a low heat. Put the mixture into an ovenproof dish and cover with a lid, cook for 1 ½ hours. You may wish to add a little stock here if the mixture becomes dry. Meanwhile drain the potatoes and mash with butter and a little milk, season.
When the meat is properly cooked, remove from the oven and spread the mash on top. Return to the oven to colour the mash and serve with peas and tomato sauce.