Traditional Shepherd's Pie

Steps

1. 1.

   1.

   Boil The Potatoes** Put the potatoes in a pot of cold salted water. Bring to a boil and cook 15 to 18 minutes until tender. Drain well, return to the pot, and mash with the butter, warm milk, and 1 tsp salt until smooth. Set aside.

2. 2.

   Cook The Vegetables

   Heat the oil in a wide oven-safe skillet or deep pan over medium heat. Add the onion and carrots. Cook 8 minutes until softened. Stir in the garlic for 1 minute.

3. 3.

   Brown The Lamb

   Add the lamb mince and break it up with a spoon. Cook 6 to 8 minutes until no pink remains and some edges are browned. Spoon off excess fat if the pan looks greasy.

4. 4.

   Build The Gravy

   Stir in the tomato paste and cook 1 minute. Add the Worcestershire, stock, 0.5 tsp salt, and pepper. Simmer 8 to 10 minutes until the liquid thickens into a loose gravy. Stir in the peas and take off the heat.

5. 5.

   Top And Bake

   Spoon the mashed potato over the filling and spread to the edges to seal. Rough up the surface with a fork so you get crisp ridges. Bake at 200°C / 400°F for 25 to 30 minutes until the top is golden and the filling bubbles at the sides.

6. 6.

   Rest Briefly

   Let the pie sit 10 minutes before scooping. This helps the filling set so you get cleaner servings.