Classic shepherd's pie

Step 1

Preheat the oven to 220C/425F/Gas 7.

Step 2

Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.

Step 3

Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.

Step 4

Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well.

Step 5

Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well.

Step 6

Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.

Step 7

Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.

Step 8

Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish.