Shepherd's Pie

Ingredients

• 1 kg potato, peeled
• 2 tablespoons butter
• 1/4 cup milk
• salt and pepper
• 1 egg yolk
• 2 tablespoons butter, extra
• 1 onion, finely chopped
• 2 tablespoons flour
• 1 cup beef stock
• salt and pepper
• 1 teaspoon dried herbs
• 1 medium carrot, diced pea-size,boiled or steamed until tender
• 3 cups ground lamb, left-over roast is good
• 1/2 cup peas

Directions

1. 1

   Cook the potatoes in boiling water until tender.

2. 2

   Drain and mash with the 2 tablespoons butter, milk, salt and pepper.

3. 3

   Beat the egg yolk through.

4. 4

   Set the mash aside.

5. 5

   Heat the 1 tablespoon of butter in a pan and add the onion, cook until softened.

6. 6

   Add the flour and cook, stiring for 2 minutes.

7. 7

   Add the beef stock and whisk until smooth.

8. 8

   Season with salt and pepper and add the mixed dried herbs.

9. 9

   Add the carrot, lamb and peas, then transfer all into a 2 litre casserole dish.

10. 10

    Cover with the mash, roughing it up with a fork, to help brown the top.

11. 11

    Bake in a moderate oven for about 45 minutes or until well heated through.