Shepherd's Pie

Directions

1. 1
   To make the topping, boil the potatoes in a large saucepan of lightly salted water until almost tender, about 15 minutes.
2. 2
   Add the leeks and cook until the potatoes are tender, about 5 minutes longer.
3. 3
   Drain well and return to the saucepan.
4. 4
   Mash the potatoes and leeks together.
5. 5
   Return to low heat and stir in the milk and butter.
6. 6
   Season with salt and pepper.
7. 7
   Remove from the heat.
8. 8
   Meanwhile, make the filling.
9. 9
   Preheat the oven to 400F (200C).
10. 10
    Cook the lamb in a large frying pan for 5 minutes, stirring to break up the meat, until lightly browned.
11. 11
    Pour off the fat.
12. 12
    Transfer the lamb to a bowl.
13. 13
    Heat the oil in the frying pan over medium heat.
14. 14
    Add the onion and garlic and cook, stirring often, for about 4 minutes, or until softened.
15. 15
    Add the carrots.
16. 16
    Return the lamb to the frying pan.
17. 17
    Add the wine, increase the heat to high, and cook for 3 minutes, or until the wine has evaporated.
18. 18
    Stir in the flour, then the stock, parsley, Worcestershire sauce, and rosemary.
19. 19
    Bring to a boil, then reduce the heat to low and simmer for 5 minutes.
20. 20
    Season with salt and pepper.
21. 21
    Spread the filling in a baking dish and cover with the potato topping.
22. 22
    Place on a baking sheet and bake for 30 minutes, or until the topping is golden.
23. 23
    Let stand 5 minutes, then serve straight from the dish.
24. 24
    Variation
25. 25
    Cottage Pie
26. 26
    Virtually the same dish made with beef, rather than lamb.
27. 27
    For a cottage pie, follow the recipe above, but substitute ground round for the lamb, 1 cup fresh or frozen peas for the carrots, and thyme for the rosemary.
28. 28
    If you wish, omit the leeks from the topping and stir 2 tbsp prepared horseradish into the potatoes instead