Shepherd’s Pie has to be one of the most comforting foods around, and this simple but satisfying dish has a splash of red wine and Worcestershire sauce to give it a little bit of kick.

Please don’t be put off by the picture above, I am certainly not claiming to be a food stylist.

What you’ll need

1 tablespoon Olive Oil
1 Onion, finely chopped
1 Carrot, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
800 grams lamb mince
2 tablespoons tomato paste
250 ml chicken stock
125 ml red wine – whatever your drinking
60 ml Worcestershire Sauce
120 grams frozen peas – defrosted

For the mash

800 grams desiree potatoes, coarsely chopped
milk or cream
butter

How to put it together

1. Preheat your oven to 200C

2. Heat olive oil in a large saucepan on a medium low heat

3.  Add onion, carrot, garlic and bay leaf and cook for about 10 minutes until they start to colour. Stir every now and then.4. Season to taste with salt and pepper, then add the lamb mince – breaking it up with the back of a wooden spoon.

5. Stir constantly until meat is brown all over.

6. Add the tomato paste and combine.

7. Add stock, wine and Worcestershire sauce. Bring to the boil then reduce heat to low and simmer until sauce is thick – about 30 minutes.

8. Finally, stir through the peas and season to taste.

9. Meanwhile, make the mash – if you need instructions here your in trouble :)

Final Prep

You can either divide the mixture into four 2 cup ovenproof dishes, or put it all in one big lasagne dish as I have above. 

Cover the top with the mashed potatoes and bake in the oven till golden brown – about 20 minutes. If you like, you can pop it under the grill after 15 minutes to really brown it up!