Mini Shepherd’s Pies

20 minutes prep, 45-55 minutes cook

Serves 4

Ingredients

500g lamb mince

1 sprig rosemary, finely chopped

1 large onion, diced

2 carrots, diced

1 stick celery, thinly sliced

2 cloves garlic, chopped

400g cherry tomatoes

1 tbsp tomato puree

2 tbsp Worcestershire sauce

500g Jersey Royal potatoes

40g butter, melted

10 mint leaves, chopped

Steamed spring cabbage and asparagus to serve

Method

Place the lamb mince in a large pan, put the heat on high, break it up and stirring occasionally cook for 10 minutes until it browns. Add the rosemary, onion, carrots, celery and garlic and cook for another 5 minutes until the vegetables begin to soften. Stir in the tomatoes with the tomato puree and Worcester sauce. Rinse the tomato can with around with 2 tbsp of water and add to the pan. Bring up to the boil and simmer for 15 minutes.

Meanwhile, place the whole sliced Jersey Royal potatoes in a large pan of lightly salted boiling water, bring back up to the boil and cook for 10-15 minutes until just tender. Drain. Roughly crush using the back of a spoon, stir in the butter, mint and some freshly ground pepper and salt.

Preheat the oven to fan 160ºC/180ºC/gas mark 6. Divide the lamb mixture between 4 ovenproof dishes or make one large pie if preferred, top with the crushed potatoes and bake for 20-30 minutes until golden or until they turn crispy. Serve with steamed veg alongside.