A real British classic, this recipe for Shepherd’s Pie is simply delicious. You can make Shepherd’s Pie with some lovely twists, but we think this classic recipe cannot be beaten! You can make the most out of local British meat and vegetables in this dish. A firm family favourite!

Ingredients

1 tbsp Sunflower Oil

1 Large Onion

2-3 Carrots

500g Lamb Mince

2 tbsp Tomato Puree

Splash of Worcestershire Sauce

500ml Beef Stock

900g Potatoes

85g Butter

3 tbsp Milk

Method

Heat 1 tbsp sunflower oil in a medium saucepan, then add the onion and carrots to soften for a few minutes.

When soft, turn up the heat, crumble in 500g lamb mince and brown. Tip away any excess fat.

Add 2 tbsp tomato purée and a large splash of Worcestershire sauce. Fry all together for about 5 minutes.

Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

Meanwhile, heat the oven to 180C/gas 4, and make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

Put the mince mixture into an ovenproof dish, top with the mash and ruffle with a fork. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges.

You can freeze and keep for up to 1 month. To bake from frozen, cook at 160C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre.

Leave to stand for 5 mins before serving. Serve with peas and gravy, a side salad or simply with crusty bread and butter for a delicious family meal.

Follow our recipe of the week ideas here and tag @beckettsfarm in your creations.