Velle Can Cook - Shepherd's Pie

Ingredients (serves 6)

• 1 red onion(chopped)
• 2 carrots(chopped)
• 2 sticks of celery(chopped)
• 2 cloves of garlic(finely chopped)
• a small bunch of fresh rosemary/ mixed herbs
• olive oil
• 500g good-quality minced lamb/beef
• 1 x 400g tin of chopped tomatoes
• 250ml lamb/beef/chicken or vegetable stock
• sea salt and freshly ground black pepper
• 1.5kg potatoes
• 100ml milk
• butter

Preparing the Mince
1) Heat a large pan on a medium heat
2) Add olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
3) Cook for 8 to 10 minutes, stirring occasionally, until softened
4) Turn the heat up, add the lamb/beef mince, and brown for 10 minutes, stirring occasionally
5) Use a sieve or spoon to drain away any excess liquid from the pan, then add in the tinned tomatoes 
6) Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
7) Reduce to a low heat and simmer for 1 hour

Mash the Potatoes
A) Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
B) Boil for about 10 minutes until tender
C) Stick a knife into them to check they’re soft all the way through 
D) Drain in a colander
E) Add the milk, butter and a pinch of salt and pepper
F) Mash until smooth and creamy

Final Part
Preheat the oven to 190ºC
• Transfer the lamb/beef mixture to a large ovenproof baking dish
• Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
• Drizzle with olive oil, then bake in the hot oven for 25 minutes, or until golden
• Serve with broccoli or some lovely peas