Classic shepherd’s pie

Cook:1 Hour 40 Mins

Serves 6

Ingredients

For the filling

500g Asda Lamb Mince

1 large Onion, finely chopped

2 sticks Celery, finely chopped

2 large Carrots, finely chopped

1 Leek, trimmed and thinly sliced

3 Garlic cloves, crushed

4 sprigs fresh Thyme, leaves picked and chopped (plus extra for garnish)

2 tbsp Tomato Purée

2 tbsp Plain Flour

600ml Beef Stock, made with 1 Asda Beef Stock Pot

2 Bay Leaves

3 tbsp Asda Worcester Sauce

For the topping

1.5kg Maris Piper Potatoes, peeled and cut into 3cm chunks

3 tbsp Semi-Skimmed Milk

50g Unsalted Butter, chopped

Method

1 Heat a large frying pan over a medium-high heat. Add the lamb mince. Cook for 5–6 mins or until golden brown all over. Break up with a wooden spoon as you go. Don’t use oil as the lamb releases fat as it cooks. Add the onion, celery, carrot and leek and, stirring regularly, cook for 5–6 mins until softened.

2 Turn the heat down to medium. Add the garlic, thyme, tomato purée and flour, stir well and cook for 2 mins. Add the stock, bay leaves and Worcester sauce and season with salt and pepper. Stir, bring to a simmer and cook over a medium-low heat for 25–30 mins, stirring a little, until thickened.

3 Meanwhile, preheat the oven to 200°C/180°C fan/gas 6. Add the potatoes to a large saucepan, cover with water and bring to the boil. Once boiling, reduce heat and simmer for 15–20 mins until cooked through. Drain well and leave to steam for 5 mins before returning to the pan. Mash with the milk and ½ butter until smooth, then season.

4.For the filling, discard the bay leaves from the lamb mixture. Transfer to a baking dish around 20x30cm. Top with the mash and use the back of a spoon to create ridges. Dot with the remaining butter and bake for 35–40 mins until golden and bubbling. Grill for 2–3 mins to get the top more golden. Leave for 10 mins before serving.

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