Shepherd'S Pie

• 4 1/2 tbsp butter
• 1 None small Spanish onion, finely chopped
• 1 None small carrot, finely chopped
• 1/4 tsp dried mixed herbs
• 13.5 oz finely chopped cooked lamb
• 2 tbsp tomato paste
• 1 tbsp tomato sauce
• 1 tbsp Worcestershire sauce
• 1 cup beef stock
• 1 tbsp flour, mixed with 2 tbsp water until smooth
• 2 None large potatoes, coarsely chopped
• 2 tbsp warm milk
• 40 g butter
• 2 tbsp warm milk

1. Preheat oven to 400u0b0F. Grease 4 - 8 oz ramekins. Place on a baking tray.
2. To make the potato topping, boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash with 3 tbsp butter and milk until smooth.
3. Meanwhile, in a medium saucepan, melt remaining butter over medium heat. Sweat onion and carrot until onion is soft. Add mixed herbs and lamb. Cook for 2 mins. Add tomato paste, tomato sauce, Worcestershire sauce and beef stock. Add flour mixture to saucepan and stir until mixture is boiling and thick.
4. Distribute filling between ramekins then spoon mashed potatoes on top. Bake for 20 mins, or until potatoes are browned and pie is heated through. Let pies rest for 5 mins before serving.

butter, spanish onion, carrot, mixed herbs, lamb, tomato, tomato sauce, worcestershire sauce, beef stock, flour, potatoes, milk, butter, milk

Taken from recipes-plus.com/api/v2.0/recipes/34222 (may not work)