Shepherd's Pie

2 tbsp vegetable oil
2 bay leaves
1 onion, finely chopped
2 green chillies, finely chopped
450g minced lamb
2-3 carrots, peeled and sliced
¼ tsp salt
1 tsp ground cumin
25g plain flour or maida
300ml lamb or chicken stock
1 tbsp tomato puree
700 gm potatoes, peeled and boiled
25 gm butter
4-5 tbsp milk
50 gm cheddar cheese, grated

Heat the oil in a pan and add the bay leaves followed by the onion and fry for a couple of minutes, then add the green chillies, lamb, and carrots and continue frying for 8-10 minutes until the mince turns brown.

Add the salt, cumin and flour and stir for a minute.
Slowly blend in the stock and tomato puree.
Cook until the mixture thickens.

In the meantime, peel and boil the potatoes in boiling water for 20 minutes until soft.

Preheat the oven at 200C. Mash the potatoes with the butter and milk.

When the lamb mixture is thick, tip it into an oven proof dish.

Spread the mashed potatoes on top and sprinkle over the cheese.

Place in the oven and bake for 15-20 minutes.

Courtesy: Chef Manju Malhi,