SHEPHERD’S PIE

Ingredients:

• 1 tbsp sunflower oil
• 1 large onion, chopped
• 2-3 medium carrots, chopped
• 500g pack lamb mince
• 2 tbsp tomato purée
• large splash Worcestershire sauce
• 500ml beef stock
• 3 teaspoons Tandoori Heat Char-it Rub
• 900g potatoes, cut into chunks
• 85g butter
• 3 tbsp milk

Directions:

• Heat the oil in a medium saucepan, and then soften the onion and carrots for a few mins. When soft, turn up the heat; crumble in the lamb and brown, tipping off any excess fat. Add the tomato purée, Char-It Tandoori Heat and Worcestershire sauce, and then fry for a few mins. Add the stock, bring to a simmer, then cover and cook for 30 to 40 mins, uncovering halfway.
• Meanwhile, preheat the oven to 350 F. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork.
• Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. Leave to stand for 5 mins before serving.