Shepherd’s Pie Ingredients (Serves 4) 500 g minced lamb 1 onion, finely chopped 2 carrots, diced 2 cloves garlic, minced 2 tbsp tomato purée 200 ml beef stock 1 tsp Worcestershire sauce 1 tsp fresh thyme (or ½ tsp dried thyme) 800 g potatoes, peeled and chopped 50 g butter 50 ml milk 100 g grated Cheddar cheese (optional) Salt and black pepper 1 tbsp vegetable oil Instructions Boil the potatoes in salted water for 15–20 minutes until tender. Drain, then mash with the butter and milk. Season with salt and pepper. Heat the oil in a large frying pan. Cook the onion and carrots for about 5 minutes until softened, then add the garlic and cook for another minute. Add the minced lamb and cook until browned, breaking it up with a spoon. Stir in the tomato purée, Worcestershire sauce, and thyme. Pour in the beef stock and simmer for 15 minutes until the sauce has thickened. Season the meat mixture with salt and black pepper, then transfer it to a baking dish. Spread the mashed potatoes evenly over the meat. Use a fork to create ridges on the surface. Sprinkle with grated Cheddar if desired. Bake in a preheated oven at 200°C (180°C fan) for 20–25 minutes, or until the top is golden brown. Let it rest for 5 minutes before serving. Serve with steamed peas or green beans for a classic British meal. Enjoy! 🇬🇧
