Shepherd'S Pie Iv

• 30 g fat (1 oz)
• 1 onion, chopped
• 1 carrot, diced small
• 460 g lamb, cooked, minced (1 lb)
• 1 pinch mixed herbs, your choice
• salt & pepper
• 280 ml brown stock (10 fl ozs)
• 30 g cornflour (1 oz)
• 900 g potatoes, cooked (2 lbs)
• 60 g butter (2 ozs)

1. Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened.
2. Add the meat and cook for 3 minutes.
3. Stir in the herbs, seasoning, and most of the stock.
4. Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
5. Bring to the boil, stirring until thickened.
6. Transfer the mixture to a warmed pie dish.
7. Mash the potatoes with half the butter and season well.
8. Cover the meat well with the mashed potatoes and mark furrows with a fork.
9. Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6), for about 15 minutes or until the top is brown.

onion, carrot, lamb, mixed herbs, salt, brown stock, cornflour, butter

Taken from www.food.com/recipe/shepherds-pie-iv-2860 (may not work)