No-fuss shepherd's pie

Ingredients

• 1 tbsp unrefined sunflower oil 
• 1 large onion chopped
• 2 medium carrots chopped
• 500 g lamb 
• 2 tbsp tomato purée 
• 1 large worcestershire sauce 
• 500 ml beef stock 
• 900 g potatoes cut into chunks
• 85 g butter 
• 3 tbsp milk 

Equipment

• sauce pan
• oven
• grill

Directions

1. Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.
2. When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.
3. Add 2 tbsp tomato pure and a large splash of Worcestershire sauce, then fry for a few mins.
4. Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.
5. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender.
6. Drain, then mash with 85g butter and 3 tbsp milk.
7. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.
8. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)
9. Leave to stand for 5 mins before serving.