Mary Berry's Shepherds pie dauphinois recipe

• 900 g (31.7oz) raw minced lamb
• 2 onions, chopped
• 2 large carrots, finely diced
• 45 g (1.6oz) plain flour
• 300 ml (10.6fl oz) red wine
• 300 ml (10.6fl oz) beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp tomato puree
• 1 dash of gravy browning (optional)
• 1 pinch salt and freshly ground black pepper
• 900 g (31.7oz) old King Edward potatoes or other floury potatoes, cut into 3mm (1/8in) slices
• 150 ml (5.3fl oz) double cream
• 75 g (2.6oz) mature Cheddar cheese, grated

1. Preheat the oven to 160C (140C fan/325F/Gas 3).
2. Meanwhile, put the lamb, onions, and carrots into a deep frying pan or casserole and fry over a high heat, stirring frequently, for 5 minutes or until the meat is brown.
3. Drain away any fat.
4. 2 Stir in
5. flour and, over a high heat, add the wine, stock, Worcestershire sauce, and tomato puree (add the gravy browning, too, if you want the sauce to be a rich dark colour).
6. Stir until blended, then bring to the boil.
7. Season with salt and freshly ground black pepper, cover with a lid, and transfer to the oven for 111/2 hours or until the mince is tender.
8. Check the seasoning, then tip the meat into the ovenproof dish(es) and set aside to cool.
9. Increase the oven temperature to 220C (200C fan/425F/Gas 7).
10. Put the potatoes in a pan of boiling salted water for 45 minutes to blanch them.
11. Drain, refresh in cold water, and dry well with kitchen paper.
12. Arrange a layer of potato on top of the cold mince, then pour over half the cream and season with salt and freshly ground black pepper.
13. Arrange the remaining potatoes on top, pour over the remaining cream, and sprinkle over the cheese.
14. Bake for 30 minutes or until golden and bubbling.

onions, carrots, flour, red wine, beef stock, worcestershire sauce, tomato puree, gravy browning, salt, cheddar cheese

Taken from www.lovefood.com/guide/recipes/26880/mary-berrys-shepherds-pie-dauphinois-recipe (may not work)