Bonfire Shepherds pie

• 450 grams lamb mince
• 1 tbsp olive oil
• 1 onion, chopped
• 1 leek chopped
• 150 grams diced pumpkin
• 2 diced carrots
• 1 tsp Bisto or cornflour
• 200 ml lamb stock ( out of half cube)
• 700 grams potatoes
• 2 parsnips

1. Preheat oven to 190C/375F or 170C for fam ovens
2. Brown the lamb with the oil in a non-stick pan.
3. Add onion and rest of the vegetables and cook for about 3 minutes.
4. Add stock and seasoning( I like adding a bit of worcestershire sauce) and simmer for 20 minutes covered.
5. Mix Bisto with some water to make smooth paste.
6. Add to mixture stirring until thickened.
7. Simmer for 3 minutes.
8. Boil potatoes and parsnips until tender and mash together.
9. Tip mixture of vegetables into heatproof dish and cover with mash.
10. Cook for 40 to 45 minutes and serve with vegetables

lamb mince, olive oil, onion, pumpkin, carrots, cornflour, lamb stock, potatoes, parsnips

Taken from cookpad.com/us/recipes/365597-bonfire-shepherds-pie (may not work)