FOOD                                                                                                                page 2 »

Shepherd’s Pie in the Springtime

Serves 6
Prep time: 50mins   |   Cook time: 20mins

INGREDIENTS
• 1½ kg floury potatoes, King Edward or desiree are good
• 500g lamb mince
• 2 leeks, thinly sliced
• 4 spring onions, sliced
• 2 carrots, diced
• 1 stick celery, diced
• 1 courgette, diced
• 200ml tub half-fat crème fraîche
• 1 lemon, zest
• 50g butter
• 100ml milk
• 1 bunch parsley, leaves only, chopped
• 1 bunch chive, chopped

Method
1. Heat the oven to 190C/fan 170C/gas 5. Boil the potatoes
until tender (about 15 minutes), then drain thoroughly.

2. Meanwhile, heat a large frying pan and cook the mince, breaking it up with a wooden spoon, until browned - unless the mince is very lean, you shouldn't need to add any oil. Add the leek, spring onion, carrot and celery and cook, stirring, for 3 minutes, until beginning to soften. Stir in the courgette, crème fraîche and the lemon zest. Taste and season.

3. Heat the milk and 3/4 of the butter in a pan, add the potatoes and mash until smooth. Stir in the herbs and season with a little salt. Put the lamb mixture into an ovenproof dish and pile the potato on top, spreading it out to cover the meat completely. Dot with the rest of the butter and bake for 20 minutes until golden on top.