Shepherd’s Pie 🥧

Start by prepping your veggies: dice the carrots, finely chop the onion, and measure out the peas.

Peel and cut the potatoes into small pieces for the mash.

Boil the potatoes in salted water until tender, about 15-20 minutes. Drain, then mash with butter, milk, salt, and pepper to your liking.

Meanwhile, heat a large pan over medium-high heat. Add the diced carrots, chopped onion, and peas, and cook for 3-4 minutes until softened. Add the lamb mince and cook until browned. Stir in the red wine, diced tomatoes, paprika, bay leaves, and whole garlic cloves. Season with salt and pepper. Simmer for 5 minutes, then remove the bay leaves and garlic cloves.

Reduce heat, cover, and simmer the mixture for 15 minutes to allow the flavours to develop.

Preheat your oven to 220 degrees C (428 degrees F). Transfer the lamb mixture to a baking dish.

Spoon the mashed potatoes on top of the lamb mixture in two portions. Spread the first layer evenly, then add and spread the second layer.

Sprinkle grated Parmesan cheese over the top. Bake for 15 minutes, then finish under the grill (broiler) for 5 minutes until the top is golden and crisp.

Garnish with chopped chives or your favourite fresh herbs before serving.