Here’s a heart warming mini-shepherds pie recipe for a wintery weekend that the whole family will enjoy.
Extra portions can also be frozen for later consumption on those busy weekdays when you don’t have time to cook.
1 tbsp olive oil
1 onion, finely chopped
500g sweet potatoes (peeled and chopped)
500g desiree potatoes (peeled and chopped)
500g lean lamb mince
2 large carrots, peeled and finely diced
2 tbsp fresh thyme, chopped
1 tbsp plain flour
2 tbsp tomato puree
1 ½ tbsp worcestershire sauce
250ml hot lamb stock
50g salted butter
Heat the oil in a large saucepan and cook the onion and carrot for 10 minutes until soft. Stir through the lamb and cook for a further 10 minutes until browned.
Season well and stir through half of the thyme, the tomato puree, the flour, Worcestershire sauce and the stock. Cover with a lid, reduce the heat to a simmer and leave for 30 minutes, stirring occasionally.
Preheat the oven to 200C (180C fan). Meanwhile place the potatoes in a large saucepan and cover with cold water. Bring to the boil and cook for 10-15 minutes until tender. Drain, return to the pan and mash with the butter and remaining thyme until fluffy and smooth.
Stir the peas through the mince mixture and spoon into 6 individual oven-proof dishes and spoon over the mash. Sprinkle each with some cheese then bake for 20 minutes until golden and bubbling.
Total cooking time: one hour and thirty minutes