Shepherd'S Pie Vi

• 450 g lamb, minced
• 1 large onion, chopped
• 1 bay leaf
• 50 g mushrooms, sliced
• 2 carrots, sliced
• 25 g plain flour
• 300 ml lamb stock or 300 ml beef stock
• 1 tablespoon tomato puree
• 700 g potatoes, chopped
• 25 g butter
• 4 tablespoons milk
• 50 g lancashire cheese, crumbled

1. Pre-heat oven to 200 C / 400 F / Gas 6.
2. Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
3. Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
4. Cover and simmer gently for 25 minutes.
5. Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
6. Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
7. Drain well and mash with the butter and milk and mix well.
8. Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
9. Serve hot with a green vegetable.

lamb, onion, bay leaf, mushrooms, carrots, flour, lamb stock, tomato puree, potatoes, butter, milk, lancashire cheese

Taken from www.food.com/recipe/shepherds-pie-vi-4021 (may not work)