SHEPHERDS PIE...for dinner.

1 onion, diced

1 tablespoon olive oil

1 lb. lamb, minced

1 clove garlic, crushed

1 large carrot, diced

1 beef stock cube (Maggi or Knorr)

1 lb. chopped tomatoes

1 tablespoon corn flour

1 small can of tomato puree

Salt and pepper to taste

Finely chopped celery leaves

2 lb. potatoes peeled, boiled and mashed in 1 cup milk/Nestle Evaporated milk and margarine/butter. This is the topping for the pie.This is how to make English shepherds pie, made with lamb. If made with beef, it would be known as Cottage Pie.

Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and powdered stock cube, and then cook until the mince lamb is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.

Put the filling into a deep dish, then top with the mashed potatoes, spread evenly and put under a warm grill (broiler) until the top is just lightly brown and crisp. In my oven its 200 degrees and 30 minutes. Immediately after removing from oven, you may top with any type of cheese you like. Serve with plenty of home made coleslaw. Enjoy!

SHEPHERDS PIE...for dinner.