Old-school Shepherd’s Pie

Filling: Heat the oil in a large pot over a medium heat. Add the onion, rosemary and carrot and season well with salt and pepper. Cook for 8 minutes until the onion is softened but not browned. Add the garlic and cook for 2 minutes. Add the lamb mince and chilli flakes and cook, stirring to break up any lumps with a fork, for 5 minutes or until the lamb changes colour. Add the flour and cook, stirring, for 2 minutes or until combined. Add the tomato paste, Worcestershire sauce, bay leaves, stock, mustard and mint jelly and bring to the boil.

Reduce the heat and cook, stirring occasionally, for 1¼ hours or until the sauce is thickened and reduced to your liking. Taste and season with more salt and pepper if necessary, stir in the peas, then leave to cool.

Preheat the oven to 180°C fan bake.

Topping: Quarter the potatoes and kūmara, put in a pot and cover with water. Add the salt, cover, bring to the boil, reduce the heat and simmer for 20 minutes or until the potatoes and kūmara are easily pierced with a sharp knife. Drain really well.

Heat the cream, in the microwave or a small pot, and mix through the potatoes and kūmara with the butter. Mash until smooth. Season to taste with salt and pepper.

To assemble: Spoon the lamb mixture into an ovenproof baking dish. Top with the mash and use a spoon to spread over the lamb mixture. Brush with butter and sprinkle with the cheese. Bake for 30 minutes, or until the mash is golden brown. 

Cook’s note: If you’re not sure about the addition of mint jelly, it can be served on the side.