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No-fuss Shepherd's Pie
| prepPreheat oven to 180°C / 350°F (160°C fan / gas 4) | ||
| 1 tbsp sunflower oil | Soften onion & carrots | Assemble & bake 20–25 min, 180°C / 350°F |
| 1 large onion, chopped | ||
| 2–3 medium carrots, chopped | ||
| 500 g / 1 lb 2 oz lamb mince | Brown lamb mince | |
| 2 tbsp tomato purée | Fry tomato purée & Worcestershire | |
| large splash Worcestershire sauce | ||
| 500 ml / 2 cups beef stock | Simmer with stock, 40 min | |
| 900 g / 2 lbs potatoes, cut into chunks | Boil & mash potatoes | |
| 85 g / 3 oz butter | ||
| 3 tbsp milk | ||
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