Shepherd's Pie

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The Sunday dinner that turns into Monday's lunch. Lamb makes it a shepherd's pie; beef makes it a cottage pie — nobody in Ireland has ever fully agreed on whether that matters.

Ingredients

• 2 lb minced lamb (or beef)
• 2 onions, chopped
• 3 carrots, diced
• 2 tbsp tomato purée
• 1 tbsp gravy granules — Bisto
• 1 tbsp brown sauce — Chef
• 3 lb potatoes, peeled
• 4 tbsp butter — Kerrygold
• Splash of milk
• Salt and pepper

Method

1. Brown the mince in a large pan over high heat, breaking it up as you go. Drain off the excess fat.
2. Add the onions and carrots, lower the heat, and cook 8–10 minutes until softened.
3. Stir in the tomato purée and brown sauce. Add about a cup of water and the gravy granules, then simmer 25 minutes until thick.
4. Meanwhile, boil the potatoes until tender, drain well, and mash with the butter and milk. Season generously.
5. Spoon the meat into a baking dish, top with the mash, and rough up the surface with a fork.
6. Bake at 400°F for 25–30 minutes until the peaks are golden and the edges bubbling.

Tip: Let it sit 10 minutes before serving. Straight from the oven it slumps on the plate — rested, it holds its shape.