Quick & Easy Shepherds Pie

2 lb Primacy Minced Lamb

2 lb Local Potatoes, peeled 

Sea Salt

100 ml Milk

250 ml Beef/Vegetable stock (use gluten free stock)

Large knob of butter

Olive Oil

1 red Onion , peel and chop 

2 Carrots, peel & chop into cubes

1 clove garlic, finely chopped

Small bunch of fresh rosemary

2 tbsp Tomato puree

Fresh parsley, finely chopped

Cheddar Cheese, grated (optional)

1. Heat the olive oil in a large saucepan on a medium heat. Add the red onion, carrot , garlic and rosemary leaves and cook until soft (approx. 8-10 mins ~ stir occasionally).
2. Turn up the heat and add the lamb mince and cook until brown. Remove any excess fat and add the tomato puree, stir in the puree and cook for a few minutes more.
3. Pour over the stock and simmer on a reduced heat for approx. 40 minutes.
4. Turn on the oven and pre-heat to 190 c and begin to work on the mash.
5. Boil the potatoes in salted water for 10-15 minutes until tender. Drain and add the milk and butter. Mash until smooth.
6. Place the mince evenly over the base of an oven proof dish and spoon the mash over the top. (Optionally ~ sprinkle the grated cheddar cheese on top of the mash before baking to give a warm caramelised colour)
7. Bake for approx 25 minutes in the pre-heated oven until golden in colour and the mince is bubbling at the edges.
8. Sprinkle with some finely chopped parsley and serve.