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Shepherd's Pie

2 Tbsp vegetable oil
1 large onion - chopped
1 pound minced lamb
1 Tbsp chopped celery leaves or 1 tsp chopped fresh lovage
1 Tbsp chopped fresh marjoram or 1 tsp dried
1 tsp plain flour
2 Tbsp Worcestershire sauce
1 Tbsp tomato puree
1/2 pint lamb stock
3 Tbsp chopped frsh parsley
salt and pepper

2 lb floury potatoes
3 1/2 fl oz milk
grated nutmeg

Heat the oil in a large pan, add the onion and fry for 5 minutes
until lightly browned. Keeping the heat fairly high, stir in the
lamb and cook for about 5 minutes until evenly browned. Stir in
the celery or lovage, marjoram and flour and cook for 1-2 minutes.
Add the Worcestershire sauce, tomato puree, stock, salt and pepper.
Bring to the boil then reduce the heat, stir well and simmer
uncovered for 30 minutes until the meat is tender and the sauce
reduced and thickened. Stir in the parsley; taste and add more
salt and pepper if necessary.

Meanwhile, peel the potatoes and cut into small chunks. Cook in
a pan of boiliong, salted water for 12-15 minutes until tender.
Drain well, then return to the pan, cover and leave to stand for
5 minutes.

Preheat the oven to Gas Mark 6.

Mash the potatoes until they are completly smooth and have no lumps.
Warm together the milk, butter and nutmeg then mash into the potatoes
along with a generous amount of salt and pepper. taste and adjust
the seasoning if necesary.

Tip the mince into a shallow, ovenproof dish. Place spoonfuls of
the potato evenly over the top, then smooth over with a fork to
seal the mince. Make fork markings on top of the potato. Bake
for 25-30 minutes until the top is crisp and golden.


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