Shepherd's pie

• Rating: 4 stars
• Takes: 35 mins to prepare and 1 hr 35 mins to cook
• Serves: 4

Ingredients

• 1 Everyday Value onion
• 1 Everyday Value carrot
• 1 celery stick
• 1 clove Everyday Value garlic
• 1tbsp olive oil
• 500g (1¼lb) Everyday Value lamb mince
• 1tbsp Everyday Value plain flour
• 1tbsp tomato purée
• 275ml (9fl oz) Everyday Value meat or vegetable stock
• 1 bay leaf
• 1tsp Worcestershire sauce
• Everyday Value ground black pepper
• 450g (1lb) Everyday Value potatoes
• 200ml (7fl oz) milk, hot
• 50g (2oz) Everyday Value unsalted butter
• white pepper

Each serving contains 525 calories, 8g sugar, 31g fat, 15g saturates and 0.6g salt.

Method

Finely chop the onion, carrot, celery and garlic. Then place in a pan with the olive oil and sauté for 5 minutes over a medium heat.

Add the lamb mince and break up well with a wooden spoon; cook until it is browned. Sprinkle in the flour and mix well, add the tomato purée, stock, bay leaf, Worcestershire sauce and pepper, mix well, cover and simmer for 30 minutes, stirring from time to time.

Peel the potatoes and cut into even-sized pieces, cover with hot water and simmer for 20 minutes. Drain when cooked, return to the pan and shake over a low heat to steam off excess moisture.

Remove from the heat and crush with a potato masher until smooth, add hot milk, butter and white pepper and beat until fluffy and well blended.

Heat the oven to Gas 5, 190°C, fan170°C. Remove bay leaf from the meat and place the meat in an ovenproof dish. Carefully spoon the mashed potato onto the mix and use a fork to spread the potato over the top, sealing in the meat and making a stripey pattern.

Place in the oven and bake for 30 minutes until top of the potato is slightly golden. Serve with a green salad or steamed broccoli.

Top tip
Try sprinkling some grated cheese evenly over the mashed potato for a change, or chop some parsley and sprinkle over the shepherd's pie before serving for an attractive finish.