Shepherd's pie

• Lamb mince500 g
• White potatoes1 kg
• Carrots200 g
• Frozen peas200 g
• Brown onions150 g
• Vegetable stock cubes1 cube
• Tomato purée30 g
• Butter30 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Heat the oven to 200°C (180°C fan). Peel the potatoes and cut into chunks. Boil in salted water for 15 minutes until soft, drain and mash with the butter.1 kg white potatoes30 g butter
2. Brown the lamb mince in a large pan over a medium-high heat for 5 minutes, breaking it up. Finely chop the onion and carrots, add them and cook for 5 minutes.500 g lamb mince200 g carrots150 g brown onions
3. Stir in the tomato purée, the crumbled stock cube and 300 ml of water. Simmer for 15 minutes until thick, then stir in the frozen peas. Season.200 g frozen peas1 cube30 g tomato purée
4. Spoon into an ovenproof dish, top with the mash and rough up the surface with a fork. Bake for 25 minutes until golden.

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