Lamb neck shepherd’s pie recipe | Gourmet Traveller

Ingredients

• 90 ml olive oil
• 2 each onions, carrots and celery stalks, finely chopped
• 2 garlic cloves, finely chopped
• 1 1/2 kg lamb neck, finely diced
• 300 ml stout
• 750 ml beef stock (3 cups)
• 60 ml tomato purée (¼ cup)
• 60 ml Worcestershire sauce (¼ cup)
• 1½ tbsp hot English mustard
• 1½ tbsp thyme
• 2 fresh bay leaves
• 75 gm plain flour (½ cup)
• 1 egg, lightly beaten, for eggwash
• Potato crust
• 1.2 kg floury potatoes, such as Sebago, coarsely chopped
• 200 ml pouring cream
• 60 gm butter, coarsely chopped, plus extra, melted, to serve
• 1 tbsp hot English mustard