Shepherd's pie recipe

The most comforting dish of all - a Mary Berry shepherd's pie, flavoured with Worcestershire sauce, garlic, onions and beef stock.

Put the minced lamb into a large frying pan and heat gently until the fat runs. Increase the heat and cook, turning and mashing the meat, until it browns. Using a slotted spoon, lift the lamb out of the pan and spoon off the excess fat.
Add the mushrooms, carrots, onion, and garlic to the pan. Cook gently, stirring occasionally, for a few minutes until just beginning to soften.
Return the lamb to the frying pan. Sprinkle in the flour and cook, stirring, for about 1 minute.
Add the beef stock and the Worcestershire sauce. Season with salt and pepper. Bring to a boil, cover, and simmer gently for 30 minutes.
Meanwhile, cook the potatoes in boiling salted water for 15-20 minutes until tender. Drain. Add the milk and butter to the potatoes and mash until soft, then season with salt and pepper.
Taste the lamb mixture for seasoning and turn into an ovenproof dish, then spread the potato on top. With a fork, score the potato in a decorative pattern. Cook in a preheated oven at 200°C (180°C fan, Gas 6) for about 20 minutes until the topping is golden and the meat mixture bubbling.

Recipe taken from Mary Berry Winter Cookbook eBook, published by DK, £6.99, available to download from the iBookstore and the Amazon Kindle Store.

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