Shepherd's pie

Ingredients
1 red onion
2 carrots
2 sticks of celery
2 cloves of garlic a small
bunch of fresh rosemary
olive oil
500g good-quality minced lamb
1 x 400g tin of chopped tomatoes
250ml lamb or vegetable stock, preferably organic
sea salt and freshly ground black pepper
1.5kg Desiree potatoes
100ml semi-skimmed milk
a large knob of butter

To prepare and cook your mince
Peel and roughly chop the onion and carrots
Trim and roughly chop the celery
Peel and finely chop the garlic cloves
Pick the rosemary leaves, discard the stalks
Heat a large pan on a medium heat
Add a good lug of olive oil and onion, carrot, celery, garlic and most of the rosemary leaves
Cook for 8 to 10 minutes, stirring occasionally, until softened
Turn the heat up, add the lamb mince, and brown for 10 minutes, stirring occasionally
Use a sieve or slotted spoon to drain away any excess liquid from the pan, then tip in the tinned tomatoes
Pour in the stock, season with a good pinch of salt and pepper and stir well, then bring to the boil
Reduce to a low heat, pop the lid on slightly ajar, and simmer for 1 hour

To make your mash topping
Peel the potatoes, cut them into halves and quarters depending on their size, and put them into a pan of salted, boiling water
Boil for about 10 minutes until tender
Stick a knife into them to check they’re soft all the way through
Drain in a colander and return them to the pan
Add the milk, butter and a pinch of salt and pepper
Mash until smooth and creamy

To assemble and cook your shepherd’s pie
Preheat the oven to 190ºC/375ºF/gas 5
Transfer the lamb mixture to a large ovenproof baking dish
Spoon the mash evenly over the top and poke the remaining rosemary leaves into the top
Drizzle with olive oil, then cook in the hot oven for 25 minutes, or until golden and bubbling
Serve with broccoli (see Brilliant broccoli) or some lovely peas