Shepherd's Pie (Jamie Oliver)

500g lean Lamb mince meat
1 clove garlic chopped
olive oil
salt
pepper
1 cup of petit pois (frozen works)
1 large onion chopped
3 decent sized carrots, chopped
chopped mushrooms - to taste
1 decent sized sweet potato
4 decent sized white potatoes
basil - add according to your taste
2 tbl spoons gravy granules
lamb stock cube
splash worcester sauce
knob of butter
splash semi skimmed milk
handful breadcrumbs

Cooking time - 40 minutes

Chop the potatoes into chunks and rinse in cold water until water runs clear to remove starch, then put on the heat, once boiling, add salt and leave to boil until soft for about 30 minutes.

Pre heat oven to 190c / Gas mark 5
heat 1 - 2 tbl spoons olive oil gently in a pan and add in onions and garlic - fry off for 3-4 minutes until they start to brown
whilst doing this part boil the carrots (about 10 min)

Add the lamb mince to the onions and add salt and pepper. Crumble the lamb stock cube into the pan, add basil according to taste.

Fry off until lamb is browned and then add the peas and mushrooms. Drain off the carrots and add them. Add 2 tbl spoons gravy granules into the pan and a little water.
Add a good splash of worcester sauce - [b]this is the key ingredient![/b]
stir well and leave on a low light to cook, taste and add more seasoning if needed.

Drain the potatoes and add a knob of butter to the pan, add milk if you want to change the consistency and mash until smooth.

Place the lamb into an oven proof dish and place the mashed potato over the top, smooth over until lamb is covered - use a of a fork to decorate the mash.

Sprinkle with breadcrumbs

Bake in the oven for a further 10 minutes..

Serve with a good portion of broccoli or savoy cabbage in butter with a splash of worcester sauce to taste.

Serving Size: 6 servings (1 Cup?)

Number of Servings: 6

Recipe submitted by SparkPeople user MAGGIE-MAY24.