Cumberland Shepherd's Pie

A lovely lamb pie topped with cheesey mashed potato.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  lb ground lamb
• 1  onion, finely diced
• 1  carrot, finely diced
• 2  garlic cloves, minced
• 9  ounces chopped tomatoes
• 1  ounce parsley, chopped
• 3 1⁄2 ounces  frozen peas
• 1  lamb bouillon cubes or 1  chicken bouillon cube
• 1  pinch  salt & pepper
• 1  tablespoon olive oil
• 1  cup water

• The topping

• 1 1⁄4 lbs potatoes
• 1  pinch salt
• 3  ounces margarine
• 3 1⁄2 ounces sharp cheddar cheese, grated

Directions

1. Heat the oil in a saucepan and cook the lamb without colouring for 3 - 4 minutes. Add the onions, carrots and cook for a further 3 - 4 minutes, stirring constantly and breaking up any large pieces of meat.
2. Add the tomatoes, parsley, garlic, bouillon cube and water, then cover with a lid and cook for a further 10 - 15 minutes. Then add the peas.
3. Pour the mixture into a pie dish to cool.
4. Meanwhile, peel the potatoes and cut into about 2 inch pieces. Place into a saucepan and cover with cold water. Add a pinch of salt, bring to the boil and cook until soft. Strain and add the butter. Mash the mixture adding 2oz of the grated cheese and adjust the seasoning as required.
5. To finish off the Cumberland Pie either spread the mash over the lamb mixture or pipe it on. Sprinkle with the remaining cheese and then bake in a hot oven for 20-25 minutes and serve.