We are celebrating British Food Fortnight, that in mind this fantastic British Classic is the perfect recipe for the up and coming Winter months. Do you love both Shepherd’s Pie and Cottage Pie? How about combining both meat ingredients to make this warming Autumn dish.

In the early days both Shepherd’s Pie and Cottage Pie was a means to using leftover roasted meat of any kind. The pie dish was lined on the sides and bottom with mashed potato as well as having a crusted mashed potato topping. Enjoy your pie with a twist.

Ready in 105 minutes

Serves 6

Ingredients

400g British lean lamb mince

400g good quality British beef mince

Sunflower oil for frying

2 shallots, finely chopped

3 fresh thyme sprigs, leaves picked

200g button mushrooms, quartered

2 medium carrots, finely chopped

1 tbsp tomato purée

400g can chopped tomatoes

150ml red wine

2 tbsp plain flour

4 tbsp Worcestershire sauce

300ml fresh beef stock

3 fresh oregano sprigs, leaves picked and chopped

For the topping

1kg potatoes (king edward or maris piper), chopped into equal chunks

50g unsalted butter

50g strong cheddar, grated

Method

Put the lamb and beef mince in a large bowl, drizzle with a little oil and mix well with your fingers. Heat a large frying pan or wok, then cook the meat, mixing continuously, for about 5 minutes or until lightly browned. Transfer the meat and juices to a bowl and set aside.

Using the same pan, heat a little oil, then gently cook the shallots, thyme, mushrooms and carrots for about 8 minutes. Return the mince and juices to the pan and mix in the tomato purée. Cook for another 5 minutes.

Add the chopped tomatoes and red wine, let it bubble so it reduces for about 10 minutes. Add the flour and mix well, then add the Worcestershire sauce and stock. Bring to the boil, then reduce the heat and simmer for 25-30 minutes. Season with salt and pepper, add more Worcestershire sauce if needed. Add the oregano, then set aside.

Heat the oven to 180°C/160°C fan/ gas 4. Cook the potatoes in a large pan of boiling salted water, covered with a lid, for 15 minutes or until soft. Drain well in a colander, use a masher to thoroughly mash the potatoes, then mix in the butter and season to taste.

Spoon the meat mixture into a 2-litre ovenproof dish or 6 x 300ml individual ovenproof dishes. Top with the mashed potato and sprinkle with the cheese. Bake in the oven for 45 minutes or until golden and piping hot.