Shepherd’s Pie with Champ Mash

Method

1. 1. Heat 1 tablespoon of olive oil in a medium frying pan over a medium heat and soften the onion and carrots for 5-6 minutes. Turn up the heat and allow the pan to get hot before you add the minced lamb and thyme. Using the a fork break up the meat and allow to brown and cook through for 3-4 minutes.
2. 2. Pour over the beef stock and stir through the tomato purée and Worcestershire sauce until combined. Bring to a steady simmer, then partially cover and cook for 45 mins.
3. 3. For the mash topping, add the potato chunks to a pot of cold water, cover, place over a high heat and bring to the boil. Reduce heat and simmer until the potato is tender when pierced with a fork.
4. 4. When the potatoes are cooked, remove from the heat, drain into a colander, then add back into the pot with the butter and milk. Using a potato masher, mash the potatoes until smooth and creamy.
5. 5. Add in the spring onions and season with sea salt and ground black pepper, stirring to combine.
6. 6. Preheat the oven to 180°C/350°F/Gas Mark 4. When the lamb is ready, season with sea salt and ground black pepper and transfer to an ovenproof baking dish and top with the champ mash, using a spoon to make a nice topping. Give the topping an extra sprinkle of ground black pepper and bake in the oven for 25 mins until the top is starting to brown and the mince is bubbling up around the edges. Serve straight away for a delicious and comforting supper!

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• lamb recipes
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• Shepherd’s Pie with Champ Mash Recipe
• Champ Mash Recipe
• Recipes with Potatoes

Ingredients

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• METRIC

You'll Need