Shepherds Pie

INGREDIENTS:

• 500g Lamb Mince
• 3 Banana Shallots, sliced 
• 2 Carrots, peeled and diced
• Handful of Fresh Thyme
• 2 tbsp Balsamic Vinegar
• 100ml Red Wine
• 400ml Beef Stock
• 2 tbsp Plain Flour
• 600g White Potatoes 
• 200g Sweet Potatoes
• 150g Cheddar Cheese, grated
• 50g Salted Butter

METHOD:

1. Preheat the oven to 160 C/180C Fan/Gas Mark 6. In a deep sided saucepan fry the lamb mince in a little oil until browned, add the shallots and carrots and few sprigs of thyme and cook until softened. Add the balsamic vinegar and agitate the bottom of the pan with a wooden spoon to deglaze followed by the red wine and reduce by half. Use a little of the stock to mix the flour into a smooth paste and add to the pan along with the remaining stock and simmer until thickened.
2. Whilst waiting for the filling to thicken, peel and chop the potatoes cover with salted water and bring to a boil, cook for 15-20 mins until tender. Drain and allow them to steam in the collinder for 5 mins to help remove some excess water. Mash together with the butter until smooth.
3. Once the lamb filling has thickened spoon into the bottom of the baking tray, top with the mash potato creating peaks with the back of spoon to encourage crispy bits whilst cooking and top with the grated cheddar cheese and some of the remaining thyme leaves stripped from the stalk. Bake for 35-40 minutes until bubbling and golden brown. Serve with your favourite seasonal greens.