Shepherd's Pie Vi

Ingredients

• Servings: 4
• 450 g lamb, minced
• 1 large onion, chopped
• 1 bay leaf
• 50 g mushrooms, sliced
• 2 carrots, sliced
• 25 g plain flour
• 300 ml lamb stock or 300 ml beef stock
• 1 tablespoon tomato puree
• 700 g potatoes, chopped
• 25 g butter
• 4 tablespoons milk
• 50 g lancashire cheese, crumbled

Recipe

• 1 pre-heat oven to 200 c / 400 f / gas 6.
• 2 dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
• 3 add the flour and cook, stirring for 1 minute. gradually blend in the stock and tomato puree. cook, stirring, until the mixture thickens and boils.
• 4 cover and simmer gently for 25 minutes.
• 5 remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
• 6 meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
• 7 drain well and mash with the butter and milk and mix well.
• 8 pile the mince mixture and sprinkle over the cheese. bake for 15-20 minutes.
• 9 serve hot with a green vegetable.