Minty Lamb Shepherd'S Pies

• 1 tbsp vegetable oil
• 2 None Spanish onions, chopped
• 7 oz button mushrooms, quartered
• 1 tsp dried mixed herbs
• 1 1/2 lb ground lamb
• 1/4 cup tomato paste
• 1 oz onion and mushroom gravy mix
• 3 tbsp ketchup
• 1 cup beef stock
• 3.5 oz frozen peas
• 2 tbsp fresh mint, shredded
• 4 None large potatoes, cut into 3/4 inch pieces
• 2 tbsp 2% milk
• 4 tbsp butter, chopped

1. Preheat oven to 400u0b0F. Grease 6 - 8.5oz baking dishes. Place on a baking tray.
2. Heat oil in large saucepan over high heat. Add onions and mushrooms. Cook for 5 mins, or until softened. Add mixed herbs and ground lamb. Cook, stirring with a wooden spoon to break up lumps, for 5-7 mins, or until browned. Add tomato paste, gravy mix, ketchup and beef stock. Bring to a boil, reduce heat and simmer for 5-7 mins, or until sauce thickens slightly. Add peas and mint. Transfer to prepared dishes.
3. Meanwhile, place potatoes in a microwave-safe dish. Microwave on HIGH (100%) for 4-5 mins, or until tender. Add milk and 2 tbsp butter. Mash until smooth. Season. Distribute over lamb and dot with remaining butter. Bake for 15-20 mins, or until bubbly and golden brown. Serve.

vegetable oil, spanish onions, button mushrooms, mixed herbs, ground lamb, tomato paste, onion, ketchup, beef stock, frozen peas, fresh mint, potatoes, milk, butter

Taken from recipes-plus.com/api/v2.0/recipes/25846 (may not work)