Sheperd Pie

Ingredients:
 1/2 kg - lamb mince
4 -5 -  potatoes, boiled and mashed
 1 - brown onion, halved, finely chopped
 1 - carrot, peeled, finely chopped
 2 - celery sticks, trimmed, finely chopped
 All-purpose flour
1 tbsp – olive oil
2 cup – meat stock
1 tbsp - Worcestershire sauce
 ½ cup - tomato paste
 Salt to taste
Black pepper -crushed
1 - bay leaf
½ cup – milk
Butter

In a large saucepan heat oil add onion, carrot and celery and cook  for 6-8 minutes or until soft.
Add lamb mince and cook, stirring to break up any lumps. Cook on simmer flame for 5 minutes or until lamb changes colour.
Add all-purpose flour and cook for 3-4 minutes. Keep stirring.
Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil.
Cook for 30 minutes or until sauce thickens on simmer flame. Taste and season with salt and pepper.
Meanwhile : In another pan heat butter and add mashed potato, use a potato masher or fork to mash until smooth.
Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Preheat oven to 200°C. On ovenproof baking sheet Spoon lamb mixture into a 2L (8-cup) capacity.
At first place lamb mixture use a fork to spread over lamb mixture then top with mashed potato. Brush with butter.
Bake in preheated oven for 15-20 minutes or until mashed potato is golden brown.
Serve hot!!!