Shepherds Pie

• 600 grams Minced lamb
• 300 grams Potatoes, peeled and chopped
• 300 grams Peeled and chopped carrots and turnip
• 30 grams Butter
• 1 dash Milk
• 1 Onion
• 1 clove Garlic
• 1 Sprig rosemary
• 1 pinch Salt and pepper
• 200 ml Lamb/beef stock
• 1 tbsp Tomato puree
• 1 Bay leaf
• 1 dash Olive oil
• 1 tsp (Heaped) plain flour
• 1 pinch Each Dried sage, rosemary, thyme
• 2 tbsp Grated mature cheddar
• 1 Tomato, sliced

1. Chop onion and garlic, place in pan with rosemary sprig, lamb mince and seasoning.
2. Brown mince, drain the fat off and set aside.
3. In a pan, boil the potatoes, carrot and turnip.
4. When soft, turn off heat, drain water, add the butter and milk and mash together.
5. Set the mash aside.
6. Make the gravy.
7. Make up the stock in a jug, add the dried herbs, bay leaf and the tomato puree and mix.
8. Set aside.
9. In a saucepan, heat the olive oil, add the flour and mix well.
10. Gradually add the stock, stirring all the while until you have a nice gravy consistency.
11. Now bring it all together.
12. Place the mince in a casserole dish.
13. Pour over the gravy.
14. Spread the mash over the top making peaks with a fork.
15. Sprinkle over the cheese (don't use a lot of cheese or it will overpower the pie), put a few tomato slices on top.
16. Bake in the oven for 35 minutes.

lamb, potatoes, carrots, butter, milk, onion, clove garlic, rosemary, salt, beef stock, tomato puree, bay leaf, olive oil, flour, sage, cheddar, tomato

Taken from cookpad.com/us/recipes/358776-shepherds-pie (may not work)