Shepherds pie on a square plate



  • 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


  • 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.