Individual Shepherd's Pie

This pleasant single pie is ideal to have in the afternoon or as a starter for a three course meal.

Ingredients serve 6

Potato mash

750 g peeled and chopped potatoes

50 g Butter

50 ml cream

½ tsp sea salt

¼ tsp white pepper

Filling

2 tbls Olive Oil

1 finely chopped brown onion (150g)

1 grated carrot (175g)

1 finely chopped stick celery (120g)

3 tsp minced garlic

1 tsp mixed dried herbs

500 g lamb mince

2 tbls red wine vinegar

3 tbls plain white flour

2 cup vegetable stock (500ml)

300g peas

2 tsp salt

1 tsp ground black pepper

Method

Preheat the oven to 190 ° C normal bake. Place the potatoes in a large saucepan covered with salted water over medium heat and bring to the boil. Reduce the heat and simmer for approx. 20 minutes. Place cream, butter, salt and pepper in a saucepan over medium heat until mixture is warm, but not boiling. Drain water from the potatoes and pass through a ricer or mash with a potato masher. Add the liquid mixture while stirring. In the meantime cook the meat filling. Place oil, onion, carrots and celery in a large saucepan and cook over medium heat. Cook while occasionally stirring for approx. 5 minutes until onions soften. Add garlic and mince, cook while stirring for approx. 10 minutes or until cooked. Add vinegar and flour while stirring to blend. Add stock, peas, salt and pepper, bring to a simmer for approx. 5 minutes. Place the cooked mixture in small ovenproof ceramic dishes and pipe the mashed potatoes over the meat mixture. Place the dishes on a tray in the middle of the oven and bake for approx. 20 minutes until the potato topping is golden brown. Serve with a slice of bread.

Note: Add other ingredients to the filling such as mushrooms, zucchini, broccoli and Worcestershire sauce.