Shepherd’s Pie – For 4 to six people
2 lbs minced lamb
2 onions, finely chopped
4 carrots, peeled and finely diced
Salt and freshly ground black pepper
1 400ml jar passata
½ whole nutmeg, grated
1 handful parsley, finely chopped
2 lbs peeled potatoes
2 oz butter
A dollop of cream
Heat the olive oil in a large heavy saucepan, slowly fry the onion and carrots until soft and sweet, about 30 minutes.
Add the lamb and stir to break up the meat, cook over a medium heat until it has completely lost its pink colour. Add the nutmeg, the passata, the parsley, put the lid on and simmer gently for one hour. Add a ladle or two of hot chicken stock to loosen the sauce, keep it moist and add flavour.
Meanwhile cook the potatoes in a pot of lightly salted water, drain, (keeping back a jug of cooking water), add the butter and mash until there are no lumps and then add in some of the cooking water until the potatoes are light and fluffy, then add the cream. Season with freshly ground black pepper.
Pour the lamb mixture into a large ovenproof casserole dish and top with the mashed potato. Bake in the oven at 180C for about half an hour until the potatoes are browned and the lamb is bubbling.