Who doesn’t love Shepherd’s pie. This ones an old favorite of our family. Enjoy!

Ingredients:

800g potatoes, peeled and chopped

1 tbs butter

¼ cup milk

1 tbs oil

1 onion, finely diced

2 cloves garlic, chopped

500g lamb mince

2 carrots, grated

1/2 cup frozen peas

2 tbs tomato paste

1 tsp dried rosemary

2 tbs plain flour

375ml Beef Stock

½ cup grated tasty cheese

What to do:

Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water. Cook for 20 mins or until tender. Drain, return to saucepan, add butter and milk, mash until smooth.

Heat oil in a saucepan over medium heat. Add onions and garlic, cook for 5 mins until softened. Add mince, peas and carrot, cook until browned.

Add tomato paste and rosemary, cook, stirring, for 2 mins. Remove from heat.

Stir in flour. Slowly add stock, stirring after each addition, until combined. Return to heat. Cook for a further 5 mins, stirring constantly, until sauce has thickened. Spoon into a 2 liter (8-cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese. Bake for 15 mins or until golden.