Shepherd’s Pie with Autumn Greens

Ingredients:

• 800g lean lamb mince
• 2 carrots, 2 onions, 2 cloves garlic, 3 sticks celery all diced
• 3 Tbs tomato puree
• 10mls oil
• 1 Tbs fresh rosemary
• 1 tin tomato
• 2 bay leaves
• 200g frozen peas
• Good splash Worcestershire sauce
• 250mls chicken stock

• 600g potatoes
• 100g butter
• 80mls cream

Greens:

• Spinach, Swiss chard, kale, any greens you can get and like to eat!
• Knob butter and squeeze of lemon

1. Sear off the lean lamb mince in a hot heavy based pan until browned and place in a colander to drain any fat.
2. In the same pan sauté the onions, carrot, garlic, rosemary and celery and sauté until soft.
3. Add the tomato paste and cooked for 2 minutes.
4. Add the mince back to the pan along with the tinned tomatoes and chicken stock.
5. Place a lid on and cook gently on the stove for 30- 40 minutes until soft and tender.
6. When cooked add the peas and place the mince sauce in a heat-proof dish and allow cooling.

7. To make the potato topping to place on the top of the pie, simmer the peeled potatoes until tender, strain well and mash the potatoes, add the cream, butter and season well
8. Spread the potatoes on top of the cooled mince mixture.
9. Roast in a 180 degree oven for 30 minutes until the top is crisp, sauté the greens in a little olive oil and a squeeze of lemon and serve on the side.