Shepherd’s pie – Food & Home Magazine

Ingredients

• <h3>FILLING</h3>
• 140g onions, chopped
• 1 garlic clove, finely chopped
• 50g butter
• 30ml (2 tbsp) olive oil
• 2 medium sized carrots, chopped
• ½ sprig thyme
• 1 bay leaf
• 500g minced lamb
• 15ml (1 tbsp) tomato purée
• 50ml Worcestershire sauce
• 500ml (2 cups) vegetable stock
• 240g peas
• 10ml (2 tsp) fresh flat-leaf parsley, chopped
• salt and freshly ground black pepper, to taste
• <h3>MASH</h3>
• 500g potatoes, peeled and cubed
• 120ml milk
• 100g butter
• 2 large egg yolks
• salt, to taste