The Outlaws’ shepherd’s pie

Serves 2 adults and 2 children

For the mash

• 50g olive oil
• 600g minced lamb
• 0 salt
• 0 freshly ground black pepper
• 2 red onions
• 2 sticks celery
• 2 carrots
• 4 cloves garlic
• 4 sprigs fresh thyme
• 2 tbsp plain flour
• 1 tin chopped tomatoes
• 1 tin passata
• 500g lamb
• 1 tin baked beans

• 800g potatoes
• 100g milk
• 75g butter
• 75g mature cheddar

Step 1
In a large frying pan, heat half the olive oil and fry the mince, stirring to break it up, until browned all over, then drain in a colander.

Step 2
Season with salt and pepper.

Step 3
Wipe out the pan and heat the remaining oil.

Step 4
Add the onion, celery, carrot, garlic and thyme, and sweat gently for five or so minutes.

Step 5
Stir in the flour – this helps thicken the sauce – and cook for another three or four minutes.

Step 6
Add the chopped tomatoes, passata and stock, bring up to a simmer and cook for a minute, then return the meat to the pan.

Step 7
Simmer for 30 minutes, then turn off the heat and stir in the beans.

Step 8
Put the potatoes in a pan of cold water and add some salt.

Step 9
Bring to a boil and cook until the spuds are cooked through, then drain very thoroughly.

Step 10
Pass the potatoes through a potato ricer (or just mash them) with the milk and butter, season and keep warm.

Step 11
Heat the oven to 200C/gas mark 6.

Step 12
Taste the meat mix for seasoning, then pour into a large baking dish.

Step 13
Top with the potato and scatter the grated cheese all over.

Step 14
Bake for 25 minutes, or until the top is golden.