Traditional Shepherd's Pie

This is a really easy, but tasty recipe that the whole family will enjoy. It's nutritionally sound with all the major food groups represented. This freezes beautifully too, so make two and save one! Just let it defrost and glaze with the egg and pop into the oven as directed.

Ingredients

• 1 tablespoon olive oil
• 1 teaspoon black pepper
• 1 lb ground lamb (alternatively use beef, but then it's usually called 'cottage pie')
• 1 large onion, finely diced
• 3 to 4 large carrots, finely diced
• 1 cup frozen peas
• 3 to 4 sprigs fresh thyme, finely chopped
• 2 tablespoons flour
• 1 tablespoon butter
• 1 glass red wine
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 cup chicken stock
• 1 large quantity mashed potatoes (about 6 cups, fresh or leftover)
• 1 egg, beaten
• grated parmesan cheese (optional)

Directions

1. Pre-heat oven to 400F° F (200° C).
2. Saute carrots in the olive oil until starting to get tender.
3. Add in the onions and sauté for a minute or two then add the meat.
4. Season with black pepper and thyme.
5. Cook until browned then drain fat.
6. Add the butter and peas.
7. Sprinkle with flour and stir through.
8. Add tomato paste, wine and Worcestershire sauce.
9. Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
10. Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
11. Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
12. Bake for about 20 minutes or until the potato is nice and browned on top.
13. Serve as is or with some crusty bread to mop up the sauce!