Classic shepherd's pie

Ingredients

1 tbs olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g lamb mince
2 tbs plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tbs Worcestershire sauce
1 tbs tomato paste
Salt & freshly ground black pepper
4 (about 200g each) desiree potatoes, peeled, chopped
40g butter
125ml (1/2 cup) milk
Melted butter, to brush

 

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Method

1. Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
2. Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
3. Meanwhile, cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

With a twist
Chunky shepherd's pies: Replace the lamb mince with 500g chopped roast lamb. Substitute eight 250ml (1-cup) capacity ramekins for the baking dish.
Chicken pies with potato & leek topping: Replace lamb mince with chicken mince. Replace beef stock with chicken stock. Heat 2 tsp olive oil in a frying pan over high heat. Add 1 leek, pale section only, sliced, and cook, stirring, for 5 minutes or until soft. Add to the mashed potato in step 3. Substitute eight 250ml (1-cup) capacity ramekins for the baking dish.
Cottage pie with pumpkin mash: Replace the lamb mince with 500g beef mince. Replace 2 potatoes with 250g chopped, peeled kent pumpkin. Cook pumpkin with the remaining potato in step 3.