No-fuss shepherd's pie

• sunflower oil↗1 tbsp tbsp
• onion↗1 large

  large, chopped

• carrots↗2-3 medium

  2-3 medium, chopped

• lamb mince500g pack g

  500g pack

• tomato purée↗2 tbsp tbsp
• Worcestershire sauce↗large splash

  large splash

• beef stock↗500ml ml
• potatoes↗900g g

  cut into chunks

• butter↗85g g
• milk↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few mins.

2. 2

   When soft, turn up the heat, crumble in 500g lamb mince and brown, tipping off any excess fat.

3. 3

   Add 2 tbsp tomato purée and a large splash of Worcestershire sauce, then fry for a few mins.

4. 4

   Pour over 500ml beef stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway.

5. 5

   Meanwhile, heat the oven to 180C/fan 160C/gas 4, then make the mash. Boil the 900g potato, cut into chunks, in salted water for 10-15 mins until tender. Drain, then mash with 85g butter and 3 tbsp milk.

6. 6

   Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month.

7. 7

   Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.)

8. 8

   Leave to stand for 5 mins before serving.