Lamb Pie and Mustard Thatch

A Sheperds Pie with a twist! this delicious Lamb pie is topped with mashed potato flavoured with Dijon mustard which gives a real tangy flavour. Lovely comfort food, make sure you have enough for second helpings!

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 tablespoon  oil
• 500  g lamb, lean, minced
• 1  onion, chopped
• 2  celery ribs, chopped
• 2  carrots, diced
• 150  ml water
• 2  lamb  stock cubes
• 3  teaspoons Worcestershire sauce
• 2  tablespoons rosemary, fresh, chopped
•  salt
•  pepper
•  cornflour, to thicken
• 800  g potatoes
• 1  onion, small
• 1  tablespoon mustard, Dijon grained
• 1⁄4 cup milk

Directions

1. Brown the Lamb in a medium saucepan until it changes colour. Add the chopped and diced onion, celery and carrots and cook for a further few minutes.
2. Add the stock cubes. and water - making sure that it only just covers the meat and vegetables, add the Worcestershire Sauce, Rosemary salt and pepper Simmer for 20 minutes until well cooked, thicken with cornflour.
3. Place in a 12 inch square dish and leave to cool.
4. Peel the potatoes and small dice the onion, boil until cooked. Mash and add the Dijon grained mustard, mix well and carefully cover the top of the meat.
5. Cook in a hot oven 200c for about 35 minutes, until golden brown and serve with fresh vegetables.
6. Freezes well.