Shepherd's Pie

Ingredients:

• 1 onion, peeled and finely chopped
• 2 carrots peeled and finely chopped
• 500g of lean lamb mince
• small handful of fresh thyme
• ½ tbsp. ground cinnamon
• 300ml low salt vegetable stock
• 1 tbsp tomato puree
• large handful of frozen peas
• 2 large potatoes, peeled and diced
• 2 parsnips, peeled and diced
• 2 tbsp butter
• small handful of grated cheddar
• 1-2 tbsp milk
• olive oil

Method:

Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes. When soft, turn up the heat, crumble in the lamb and brown.

Mix in the cinnamon, add the tomato purée, then fry for a few minutes.

Pour over the stock and add the thyme, bring to a simmer and cook for 30 minutes.

Meanwhile, heat the oven to 180C.

Steam the potatoes and parsnips for 15-20 mins until tender.

Mash the parsnip and the potatoes together then mix in the cheese and butter with a splash of milk.

Stir in the frozen peas with mince before portioning out into ovenproof dishes, pipe on the mash and top with a few more frozen peas.

The pie can now be chilled and frozen or bake for 20-25 minutes until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving. Storage: Allow to cool for up to 2 hours and then place in your fridge for about half an hour. Your Pie is now ready to go into the freezer.

Our Shepards pie can be cooked from frozen, place straight into the oven and cook for 30-45 minutes until piping hot throughout.