Shepard's Pie

• 450 grams Ground lamb
• 1/2 Onion (minced)
• 40 grams Carrot (minced)
• 1/2 clove Garlic (minced)
• 2 tsp White flour
• 1 dash Cinnamon powder
• 1 pinch Thyme
• 140 ml Vegetable soup stock (or stock granules dissolved in water)
• 1 tbsp Tomato puree
• 1 tsp Worcestershire sauce
• 2 tsp Olive oil
• 1 Salt, pepper
• 400 grams Potatoes
• 20 grams Butter
• 1/2 Leek (or Japanese leek)
• 40 grams Cheddar cheese

1. Heat olive oil in a large saucepan.
2. Cook the minced onion and garlic.
3. Remove Step 1 to a plate.
4. Cook the ground meat in the same pot and season with salt and pepper.
5. Return Step 1 to Step 2.
6. Add the flour, cinnamon, and thyme.
7. Pour in the soup stock and boil for 5-6 minutes.
8. Add the tomato puree and Worcestershire sauce to flavor.
9. Boil or steam the potatoes and remove the skins while still hot.
10. Mash them and combine with the butter.
11. Place Step 4 into a heat-resistant dish.
12. Top with Step 5.
13. Cut the leek into 1 cm squares and scatter over the top of the pie with the shredded cheese.
14. Bake for 10 minutes at 180C.

ground lamb, onion, carrot, clove garlic, flour, cinnamon powder, thyme, vegetable soup stock, tomato puree, worcestershire sauce, olive oil, salt, potatoes, butter, cheddar cheese

Taken from cookpad.com/us/recipes/157278-shepards-pie (may not work)