Shepherd’s pie with lamb’s liver - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 500g pack lamb mince
• 250g lamb's liver (or chicken livers)
• 500ml chicken or lamb stock
• 2 onions, finely chopped
• 2 carrots, finely chopped
• 2 celery sticks, finely chopped
• a few thyme sprigs
• 1 bay leaf
• 3 tbsp tomato purée
• 2 tbsp Worcestershire sauce, plus extra to serve
• seasonal vegetables, to serve
• 1¼kg Maris Piper potatoes, cut into large chunks
• 150-200ml milk
• 50g butter
• 50g tangy cheese (such as mature Red Leicester), grated
• 20g pack parsley, finely chopped