Shepherd'S Pies

• 2 tbsp olive oil
• 2 None celery stalks, finely chopped
• 2 None carrots, finely chopped
• 1 None large onion, finely chopped
• 1 tbsp rosemary, chopped
• 1 3/4 lbs ground lamb
• 1/4 cup Worcestershire sauce
• 1/4 cup tomato sauce
• 4 None large potatoes, peeled and quartered
• 1/2 cup milk
• 3 tbsp butter
• 1/4 cup dried breadcrumbs
• 3/4 cup shredded Cheddar cheese

1. Preheat the oven to 350u0b0F. Heat 1 tbsp of the oil in a large heavy-bottomed saucepan on high heat. Add the celery, carrot, onion and rosemary and saute for 4-5 mins or until golden. Remove from the pan.
2. Heat the remaining 1 tbsp oil in the same pan on medium-high heat. Add the ground lamb and cook for 4-5 minutes or until browned. Return the vegetable mixture to the pan. Add the sauces and 3/4 cup water and bring to a boil. Reduce the heat to medium and simmer for 6-8 mins or until thickened. Season to taste.
3. Meanwhile, for the topping, cook the potatoes in boiling salted water until tender. Drain well. Return to the pan and mash with the milk and butter. Season to taste.
4. Divide the meat mixture among six 2-cup ovenproof bowls. Top evenly with the mashed potatoes. Sprinkle with the breadcrumbs and cheese. Place the bowls on a baking pan.
5. Bake for 12-15 minutes or until golden.

olive oil, celery stalks, carrots, onion, rosemary, ground lamb, worcestershire sauce, tomato sauce, potatoes, milk, butter, breadcrumbs, cheddar cheese

Taken from recipes-plus.com/api/v2.0/recipes/20961 (may not work)