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Shepherds Pie

30g (1 oz) fat
1 onion, chopped
1 carrot, diced small
460g (1 lb) cooked lamb, minced
Pinch of mixed herbs, your choice
Salt and Pepper
280 ml ( 10 fl ozs) brown stock
30g (1 oz) cornflour (cornstarch)
900g ( 2 lbs) cooked potatoes
60g (2 ozs) butter

Heat the fat in a large frypan and add the onion and carrot. Cook
for 3 minutes or until onion and carrot are softened. Add the meat
and cook for 3 minutes. Stir in the herbs, seasoning, and most of
the stock. Blend the cornflour with a little cold water, stir in
the remaining stock then add to the pan. Bring to the boil, stirring
until thickened. Transfer the mixture to a warmed pie dish. Mash
the potatoes with half the butter and season well. Cover the meat
well with the mashed potatoes and mark furrows with a fork. Dot
small pieces of the remaining butter over the top and bake in an
oven, preheated to 200C ( 400F/Gas mark 6), for about 15 minutes
or until the top is brown.


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