Shepherd'S Pie Vi

Directions

1. 1
   Pre-heat oven to 200 C / 400 F / Gas 6.
2. 2
   Dry fry the lamb with the onion, bay leaf, mushrooms and carrots for 8-10 minutes.
3. 3
   Add the flour and cook, stirring for 1 minute. Gradually blend in the stock and tomato puree. Cook, stirring, until the mixture thickens and boils.
4. 4
   Cover and simmer gently for 25 minutes.
5. 5
   Remove the bayleaf and spoon into a 1.7 litre ovenproof serving dish.
6. 6
   Meanwhile, cook the potatoes in boiling water for 20 minutes until tender.
7. 7
   Drain well and mash with the butter and milk and mix well.
8. 8
   Pile onto the mince mixture and sprinkle over the cheese. Bake for 15-20 minutes.
9. 9
   Serve hot with a green vegetable.