Broom House Shepherd's Pie
serves a hungry family

Preheat the oven to 190°C

Ingredients:
1kg Broom House Farm lamb mince
2 tablespoons plain flour seasoned with freshly ground black pepper
Tablespoon rapeseed oil
1 red onion, peeled and finely chopped
1 stick of celery, chopped as finely as you can
2 carrots, peeled and roughly chopped
1 x 400g carton of plum tomatoes, chopped
A drop of two of worcestershire sauce
250ml vegetable stock
1.5kg potatoes
half a cup of milk
a knob or two of butter

Heat a frying pan and, when it's nice and hot, add the oil and lamb mince and fry until browned all over. Add the flour and stir in well. Pour in the stock, stirring well so the mixture doesn't stick to the bottom of the pan Transfer to an overnproof dish, leaving a spoonful or two of the juices behind.

Add the vegetables to the pan, soften for a minute or two and then add the tomatoes. Bring to a gentle boil. Transfer to the ovenproof dish with the mince, cover and simmer gently in the oven for an hour.

Meanwhile, peel the potatoes, chop into approx 2" pieces and boil them in water until cooked through (they should drop of a knife when speared in). Drain well, add the milk and mash well.

Take the lamb out of the oven and turn up the temperature to 200°C.
Spoon over the mash, make a ploughed field effect with the back of a fork and dot with small pieces of butter.

Bake for about 30 minutes or until bubbling and crispy and brown on top. Gobble up quickly