SHEPHERD'S PIE

Steps:

• Fry the minced lamb in a dry hot non-stick pan. Chop and stir the meat continuously, until nicely browned.
• Take the pan off the heat. Drain the fat.
• Use some of the fat to saute the onion, winter carrot, garlic and galangal.
• When the onions are translucent add the browned mince.
• Then add the Worcestershire saus, the tomato puree, and crumble the stock cube in, and stir.
• Add about half of the water along with the rest of the spices and bring it to the boil while stirring.
• Add some flour to thicken the mixture, and simmer for 20-30 mins.
• Check regularly: if the mixture gets too thick add a little water.
• Cut the potatoes into chunks and boil them.
• When tender, mash them with the butter, nutmeg, black pepper, and salt to taste.
• Gradually stir in (lukewarm) milk until puree consistency.
• Preheat the oven to 200C/gas 180/fan (gas mark 6).
• Spoon the mince mixture evenly into an oven dish.
• Cover it with the mash. Use a fork to ruffle the top for colouring.
• Leave it in the oven for 20-25 mins.
• Serve with green peas and a pint of Guinness!