Ingredients
• 25g oil
• 1 large onion, finely chopped
• 500g minced lamb
• 15g plain flour
• 2 bay leaves
• 2 sprigs of fresh thyme
• 400g tinned chopped tomatoes
• 50g frozen peas
• 2 tbsp Henderson’s Relish, plus extra to serve
• 450ml lamb stock
• 700g potatoes, peeled and quartered
• 75g butter
• 55ml milk
• 1 egg yolk
Method
- Heat the oil in a pan and sauté the onions for about 5 mins, or until soft.
- Add the mince and fry until brown, breaking up any lumps.
- Stir in the flour then add the bay leaves, thyme, chopped tomatoes, peas and Henderson’s Relish.
- Mix everything well, then add the stock. Bring to the boil, season and simmer for about 40 mins, stirring regularly.
- Meanwhile, preheat the oven to 180C and boil the potatoes in salted water until tender.
- Drain them well, then add the butter, milk and egg yolk. Mash until smooth and season to taste.
- Pour the meat into a casserole dish, pipe or spoon the mash over the top, then place the shepherd’s pie in the oven to cook until the mash is golden brown. Serve with more Henderson’s Relish.
