Shepherd's Pie

Method

Boil the potatoes in salted water until tender, approximately 15-20 minutes, then drain and mash with butter, milk, salt and pepper until smooth. Heat oil in a large frying pan and brown the lamb, breaking it into small pieces, then set aside. Sauté the onion, carrot, celery and garlic until softened, add tomato puree and cook for 1 minute. Return the lamb to the pan with stock, thyme, bay leaf and Worcestershire sauce, simmer for 10 minutes until slightly thickened, then season to taste. Transfer the meat mixture to a baking dish and top with the mashed potato, roughing up the surface with a fork. Bake in a preheated oven at 200°C for 20-25 minutes until the top is golden and heated through.