Shepherds Pie

Ingredients
1 1/2 lbs minced lamb
1 tablespoon flour
1 red onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, minced
1 cup mushrooms, chopped
1 tablespoon Worcestershire sauce
1 small can diced tomatoes
1 small can tomato puree
1/2 cup vegetable stock
1 stem of rosemary
1/2 cup frozen peas
olive oil
salt and pepper
5 potatoes, peeled
200 ml milk
2 tablespoons butter
1/4 cup parmesan cheese, grated


To make meat...
Preheat oven to 375F. Heat olive oil in a large pot, add the lamb and flour, season with salt and pepper, then break up meat into chunks with the back of a wooden spoon until the meat is nice and browned. Push meat to one side of the pot then add the mushroom and cook for about a minute until mushrooms are slightly browned, add the rest of the chopped vegetables and stir everything together to combine. Add Worcestershire sauce and season to taste, then add tomatoes and tomato puree and stir in stock. Add rosemary stem and bring mixture to a boil. Cover pot with lid then place in preheated oven to cook for 1 hour. 


To make mash...
Boil potatoes in a pot of salted water until cooked through. Drain the potatoes then mash with a potato masher. Mash in milk, butter, and parmesan, and season with salt and pepper.


Remove pot from the oven, and increase temperature to 400F. Stir peas into the pot then poor the meat mixture into a baking dish and top with scoops of mash potato. Sprinkle parmesan cheese over the top and bake in oven for about 20 minutes or until the top is nice and golden colored. 
Serves 4