Classic Shepherd's Pie

For 2 servings

• potatoes, peeled and cut into chunks300 g
• butter25 g
• milk2 tbsp
• olive oil1 tbsp
• onion, chopped1/2
• carrot, diced1
• garlic clove, crushed1
• lamb mince250 g
• tomato purée1 tbsp
• beef or lamb stock150 ml
• Worcestershire-style sauce (halal-certified)1 tsp
• dried thyme1 tsp
• salt and pepperto taste

1. 1

   Preheat the oven to 200°C (fan 180°C).

2. 2

   Put the potatoes in a pan of salted water, bring to the boil and cook for 15 to 18 minutes until a knife slides in easily. Drain well, then mash with the butter and milk until smooth. Season with salt and pepper and set aside.

3. 3

   While the potatoes cook, heat the olive oil in a large pan over medium heat. Add the onion and carrot and cook for 6 to 7 minutes until softened.

4. 4

   Add the garlic and cook for 30 seconds.

5. 5

   Turn the heat up, add the lamb mince and cook for 5 to 6 minutes, breaking it up with a wooden spoon, until browned all over with no pink remaining.

6. 6

   Stir in the tomato purée, stock, Worcestershire-style sauce and thyme. Season with salt and pepper.

7. 7

   Simmer for 15 minutes, stirring occasionally, until thickened.

8. 8

   Spoon the lamb mixture into an ovenproof dish. Top with the mashed potato, spreading it evenly to the edges, then run a fork over the top to create ridges (this helps it crisp up nicely).

9. 9

   Bake for 20 minutes, until the top is golden and the filling is bubbling at the edges.