Shepherds Pie with Bubble and Squeak Topping

Ingredients:
1.7kg lean minced lamb
200g onion, peeled, cut into small dice
250g carrots, peeled, cut into small dice
25g plain flour
25g tomato purée
5ml Worcestershire sauce
900g brown stock
1 kg potatoes, peeled
450g parsnips, peeled and cored
450g Savoy cabbage, thinly shredded
50g butter
60-90ml milk or cream if desired.
Salt and freshly milled black pepper

Method:
1. In a non-stick frying pan dry fry the lamb with the diced onion and carrots, until the mince is browned. Stir in the flour, tomato purée and Worcestershire sauce.

2. Gently add the stock stirring continuously, bring to the boil and cook for 5-10 minutes until the carrots are just soft.

3. Meanwhile in a sauce pan cook the potatoes and parsnips in boiling salted water Bring to the boil and cook for 20 minutes or
until soft. During the last 8-10 minutes of cooking time add the Savoy cabbage, once cooked drain well and mash with the addition of the butter, milk/cream and season well with salt and pepper.

4. Transfer the mince into an ovenproof dish and spoon the bubble and squeak mash over the top. Cook in an oven at 180°C for 25-30 minutes until golden brown.

To serve:
Serve with seasonal vegetables.

Serves 10.