Shepherd's pie with cheddar mash

Ingredients for 4 portions

• 1 kgPotato, floury
• 1Yellow onion
• 2Carrots
• 2 clovesGarlic
• 1 tbspRapeseed oil
• 500 gLamb mince
• 2 tbspTomato paste
• 1 tbspPlain flour
• 1 tbspWorcestershire sauce
• 1 tspThyme, dried
• 1 tspRosemary, dried
• ≈ 2 dlWater
• 1 cubeBeef stock, cube
• 2 dlGreen peas, frozen
• to tasteSalt
• to tasteBlack pepper
• 2 dlMilk
• 2 tbspButter
• 1Egg, yolk only
• 150 gHard cheese, mature cheddar, grated

Method

1. Peel the potatoes and cut them into even pieces.
2. Boil the potatoes in salted water until soft, about 20 minutes.
3. Heat the oven to 225 °C. Peel and finely chop the onion, carrots and garlic and fry them in the oil in a large frying pan for a few minutes until softened.
4. Add the lamb mince and fry until crumbly and browned. Stir in the tomato purée, flour, Worcestershire sauce, thyme and rosemary.
5. Pour in the water and crumble in the stock cube. Simmer for 5 minutes until the sauce has thickened, stir in the peas and season with salt and pepper. Spread the mince in an ovenproof dish, about 20 × 30 cm.
6. Drain the potatoes and mash them with the milk and butter. Stir in the egg yolk and half the cheese and season with salt.
7. Spread the mash over the mince, rough up the top with a fork and sprinkle over the rest of the cheese.
8. Bake in the middle of the oven for 20–25 minutes, until the top is golden brown and the edges are bubbling.
9. Let the pie rest for 5 minutes before serving.

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