Shepherd's Pie

Ingredients

• 400 g ground lamb
• 250 g lean ground beef
• 1 kg potatoes, peeled and cubed
• 60 g butter
• 100 mL milk
• 2 carrots, finely diced
• 100 g frozen peas
• 1 large onion, finely chopped
• 2 tbsp tomato paste
• 2 tbsp cornstarch mixed with 60 mL cold water
• 1 tsp fresh thyme leaves
• 2 tsp salt, divided
• 400 mL water

Method

1. 1Boil the potatoes in salted water for 18 minutes until soft. Drain, steam dry for 2 minutes and mash with the butter, milk and 1 tsp salt. Keep warm.
2. 2Cook the lamb, beef and onion in a heavy pot over medium-high heat for 12 minutes, breaking up the meat, until no pink remains and it reaches at least 74 °C.
3. 3Add the carrots, tomato paste and thyme and cook 3 minutes. Add the water and remaining salt and simmer 20 minutes.
4. 4Stir the cornstarch slurry and add it slowly, simmering 2 minutes until the gravy is thick. Fold in the peas.
5. 5Cool the filling in a shallow pan until under 5 °C, within 2 hours of cooking. Also cool the mashed potato.
6. 6Spoon 1.5 kg total into a baking dish: the meat filling first, then the mashed potato spread to the edges and ridged with a fork.
7. 7Wrap tightly, label with the date and freeze.