Easy Shepherds Pie

What an old favourite this is!  Shepherds because it is made with Lamb as opposed to Cottage, made with Beef.  Not in the least posh, but in its own way rather good in that children and adults like it.  It can be made ahead and will also freeze well, so you always have something to turn to.
It's not corny – it's nice.

We made this from lamb shanks and used the bones for stock, but you can easily use good mince and a cube.

For six you will need;

1 kg Lamb mince

2 Onions diced

1 Tablespoon Tomato puree

1 Litre Lamb stock

2 Teaspoons dried Thyme

1  Tablespoon Flour

Salt and Pepper

2 kg Potatoes.  Vivaldi are great for mashing

500 ml Milk

Butter and seasoning

Method

Fry Onion until golden brown.

Now add the mince and fry, again until the meat is just browning.

Add the tomato puree and mix in.

Add the flour and mix in.

Add the Stock, herbs and some seasoning and mix in.  Now cook gently on the stove top for about an hour.

Meanwhile, cook the potatoes in salted water, drain and mash.  Add the milk, butter and season.

Now place the meat in a serving dish, spoon the mash over the top and give it a drizzle of oil.  At this point the pie can be frozen or held for a day or two.

If cooking from cold it will need about an hour in the oven ( Gas 4 ) and this will give it a gorgeous golden crust.

We serve this with fresh garden vegetables and eat it with lovely friends

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