You will need

Olive Oil
1 onion, peeled and finely diced
2 carrots, peeled and finely chopped
1 stick celery, finely chopped
1 clove garlic, crushed
500g minced lamb
1 tbsp plain flour / cornflour
2 tbsp tomato puree
1 tsp Worcestershire sauce
250ml lamb stock
1 tsp fresh thyme
Salt and pepper
optional:  1 tsp chopped rosemary, 1 tsp ground cinnamon
1 kg floury potatoes (such as King Edward, Maris Piper, Desiree)
large knob of butter
75-100ml milk

• Place a large pan over a medium heat. Add a glug of olive oil, then add the onion, carrot, celery, garlic and thyme.  Fry for 8-10 minutes until the vegetables have softened
• Turn up the heat and add the lamb mince. Fry until browned all over, then stir in the flour. (Add the cinnamon at this stage if you are using it)
• Add the tomato puree, Worcestershire sauce and stock. Season with salt and pepper.
• Bring to the boil, then cover with a lid (leaving it slightly ajar) turn the heat down and simmer over a low heat for around 45 minutes, stirring occasionally
• While the mince cooks, make the mashed potato: peel the potatoes and cut into quarters. Place in a pan of salted water and bring to the boil.  Boil for 10-15 mins until soft all the way through.  Drain then return to the pan.  Add the milk and butter and mash the potatoes until smooth with a masher / potato ricer / electric whisk
• To finish your shepherds’ pie: Place the lamb mixture in the bottom of an ovenproof dish, then evenly top with the mashed potato. *You can premake the shepherds’ pie to this point and freeze or reheat later
• Preheat the oven to 190*c. Drizzle with olive oil and bake for 25 minutes until golden and hot all the way through