Classic cheddar topped shepherd's pie. Succulent minced lamb mixed with chopped vegetables and herbs. Topped with cheese potato. Yum!
First, gather all of the ingredients together.
Finely chop the onion, carrot, leeks and thyme. Also, grate the cheese.
Peel the potatoes and place in a pan of seasoned water ready to boil.
Turn the oven in to 200C/180C Fan/400F
Heat the oil in a large saucepan and add the butter. When hot add the onions and sweat off until soft.
Add the carrots and leeks.
Cook the carrots and leeks until soft.
Add the minced lamb and season.
Brown the minced lamb and add the stock cube and herbs. Cook though for 5-10 minutes. Reduce the liquid or thicken with lamb or chicken stock granules.
Transfer the lamb to baking dishes.
Boil the potatoes and transfer to a mixing bowl.
Smash the potatoes with a fork or potato masher.
Add the milk and remaining butter.
Mix to cream the potatoes.
Spoon the potatoes into the shepherd's pie.
Smooth the potato with a pallet knife.
Cover the top with grated cheese.
Bake in the oven for 30 minutes or until the cheese has crusted.
And there you have it. Cheddar crusted shepherd's pie. Enjoy on your own or as a family meal. Yum!