Shepherd’s Pie with Irish Champ Mash Topping - Ainsley Harriott

Ingredients

• 2 tablespoons sunflower oil
• 1 medium onion, finely chopped
• 225 g (8 oz) peeled carrots, finely diced
• 900 g (2 lb) lean minced lamb
• the leaves from 4 sprigs of thyme
• 1 tablespoon Worcestershire sauce
• 1 teaspoon tomato purée
• 300 ml (10 fl oz) lamb gravy or meat stock (beef or chicken)
• salt and freshly ground black pepper
• For the Irish Champ Mash
• 1 1/4 kg (21⁄2 lb) peeled floury potatoes, such as Maris Piper, cut into chunks
• 50 g (2 oz) butter
• 2 bunches spring onions, trimmed and sliced
• 3–4 tablespoons milk