shepherds pie – serves 4

25ml olive oil
1 onion, diced
2 carrots, diced
2 sticks celery, diced
200g frozen peas
800g minced lamb neck fillets
2 cloves garlic, crushed
1 tbsp tomato purée
a few sprigs of rosemary leaves, chopped
300ml red wine
500ml lamb stock (can substitute chicken stock)
2 good dashes of Worcestershire sauce
900g potatoes
1 can cannellini beans
200ml milk
80g unsalted butter
grating of parmesan

Brown the lamb in a large casserole and then remove from the pan, draining off some of the released fat. Heat the oil in the casserole and soften the onion, garlic, carrot and celery for a few minutes. Add the rosemary, tomato puree and cook for another minute. Return the minced lamb together with the peas and Worcestershire sauce.

Add the wine, bring to boil and simmer to reduce by half

Add the stock, season and bring to the boil. Simmer for 30 minutes with lid on, stirring occasionally. If it is too runny, continue to boil without the lid for a few minutes to reduce until the ragu thickens

Check seasoning and leave to cool

Preheat the oven to 180C

Peel the potatoes, cut them into even pieces and put into cold salted water. Bring to the boil and cook until tender

Put the milk and the butter into a pan and bring to a simmer.

Mash the potatoes with a potato ricer and add the milk/butter mixture, stirring all the time until required consistency. Season with salt.

Mash the drained cannellini beans in a food processor and add to the potatoes

Spoon the lamb into one large deep baking dish or four individual pie dishes. Spread the potato over the lamb with a palette knife, starting at the edges working toward the centre. Roughen the surface of the potato with a fork. Grate the parmesan over the top and put the dish(es) onto a baking sheet in the oven for 30 minutes until the top is browned