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Peel and dice the 900 g potatoes. Boil them in salted water until they are tender enough to mash easily. Drain the potatoes well, then mash them with 80 g butter and 120 ml milk until smooth and creamy.
In a large frying pan, heat 2 tablespoons of sunflower oil over medium-high heat. Add the diced onion and carrots and sauté for 5 minutes until they begin to soften. Stir in the 500 g lamb mince, breaking it up with a spoon as it cooks. Continue to cook for about 5 minutes, until the lamb is browned and no pink remains.
Pour in the 500 ml beef stock, 4 tablespoons tomato puree, and 5 tablespoons Worcestershire sauce. Stir in the 200 g peas, then season generously with salt and black pepper. Reduce the heat to low-medium and let it simmer, uncovered, for 35 minutes, allowing the sauce to thicken slightly. Taste and adjust the seasoning if needed before turning off the heat.
Transfer the lamb filling to an oven-proof dish. Carefully spoon the mashed potatoes over the meat mixture, spreading it evenly to cover the entire surface. If you have a piping bag, you can pipe the mash over the meat for a more decorative top.
Preheat your oven to 200°C/400°F. Bake the shepherd's pie for 20 minutes, or until the mashed potato topping is golden brown and the filling is bubbling around the edges.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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