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Shepherds pie
Ingredients
1kg lamb mince
500ml beef stock
2 carrots
2 celery sticks
2 onions
5 cloves of garlic
2 tbsp flour
1 beef stock cube
2 rosemary sprigs
2 bay leaves
2 tbsp tomato puree
6 dashes of worcestershire sauce
1kg mashing potatoes
50g parmesan cheese
100g butter
150ml milk
20g breadcrumbs
1 cup frozen peas
Salt and pepper

Method
Peel your potatoes, add them in a pot with cold water and bring to boil.
Dice all of your vege and sautée them in a pan.
In a seperate pan, brown off all of your lamb mince with salt.
Add the browned lamb mince to the sautéed vege.
Stir in flour followed by tomorrow purée, worcestershire sauce and herbs.
Pour in your stock and bring to a simmer. Cook this for 35 minutes.
Once your potatoes are cooked, drain them and let them steam dry.
Add your butter and milk to the steamed potatoes, and mash.
Turn the heat off the cooked mince and veg, and stir through one cup of frozen peas.
Top this with the mash potatoes, then breadcrumbs, then grated parmesan cheese.
Bake the whole dish at 180°C for 15 minutes or until the potatoes are golden brown.