Shepherd's Pie

Ingredients

• 1 ounce butter
• 0 plain flour
• 1 teaspoon Dijon mustard
• 1 1/2 cups chicken stock
• 2 lbs lean ground lamb
• 1 tablespoon worcestershire sauce
• 1 teaspoon dried oregano or fresh rosemary, chopped
• salt
• pepper
• 3/4 cup milk, hot
• 1 ounce butter, 2 tablespoons
• salt
• pepper
• 4-6 large potatoes, cooked and mashed

Directions

1. 1

   Grease an 8-cup capacity casserole dish. Preheat oven to 210°C (425°F).

2. 2

   Melt butter in a large pan, add onions and cook until golden brown add garlic and cook 1 minute. Add flour and mustard to the pan and stir for 1 minute, gradually add the stock and stir constantly until smooth. Bring to the boil and then reduce heat and simmer for 3 minutes. Add the meat, Worcestershire sauce and oregano to the pan and stir. Season to taste, remove from heat and spoon into the casserole dish.

3. 3

   To make potato topping, combine all remaining ingredients, mix until smooth and creamy. Spread the mixture evenly over the meat and rough up the surface with a fork. Spray lightly with olive oil spray or dot with additional butter. Bake for 45 minutes.