Deconstructed Shepherd’s Pie

cook 30 mins
  • 1 onion, roughly chopped
  • 1 large carrot, roughly chopped
  • 1 celery stick, roughly chopped
  • 2 garlic cloves
  • 2 tablespoons vegetable oil
  • 400 g (13 oz) minced lamb
  • 2 tablespoons plain flour
  • 250 ml (8 fl oz) hot lamb or vegetable stock
  • 400 g (13 oz) can chopped tomatoes
  • 1 tablespoon tomato ketchup
  • 1 tablespoon Worcestershire sauce
  • 2–3 bay leaves (optional)
  • 1 kg (2 lb) floury potatoes, peeled and roughly diced
  • 50 g (2 oz) butter
  • 3–4 tablespoons milk
  • salt and pepper
  • Place the onion, carrot, celery and garlic in a food processor and pulse quickly until finely chopped. Heat the oil in a large, deep-sided frying pan or casserole and cook the chopped vegetables for about 8 minutes, until tender and lightly golden. Add the meat and cook over a high heat, stirring occasionally, for 2–3 minutes, until browned all over.
  • Sprinkle over the flour and stir well. Pour in the stock, then add the chopped tomatoes, tomato ketchup, Worcestershire sauce, bay leaves, if using, and plenty of seasoning. Bring to the boil, then reduce the heat slightly, cover and simmer for 15–18 minutes, until thickened.
  • Meanwhile, cook the potatoes in a large saucepan of lightly salted boiling water for about 15 minutes, until tender. Drain the potatoes, return them to the pan with the butter and mash until smooth over a very low heat. Stir in the milk and season to taste.
  • Remove and discard the bay leaves, spoon the meat sauce into bowls and serve immediately with the mashed potatoes.
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