This isn’t the Shepard’s pie you choked down in boarding school. Deep, fulfilling and the perfect Autumn dish. Pairs lovely with a “lunch time” Claret such as a 2010 Bordeaux. Ingredients 1 onion (chopped) 1 carrot (chopped) 1 clove garlic (crushed) fresh thyme (chopped finely) fresh rosemary (chopped finely) 1 tablespoon vegetable oil 14.12 oz ground lamb (lean) 1 tablespoon all-purpose flour (heaped) 1 tablespoon tomato puree 1 dash worcestershire sauce (generous dash) 12 fl oz chicken broth 21.18 oz potatoes (peeled and chunked) butter Optionally, one can half the chicken stock and add 6 oz of Marsala for a taste with a bit more depth Method Heat oil and garlic in a large pan. Add carrots, onion and herbs and soften gently. Turn up heat and add mince, stirring constantly till browned. Add flour, tomato puree and Worcestershire sauce and stir well. Gradually add stock, bring to the boil and simmer for 40-50 min. (if a little dry add more stock) Season. Put in oven proof dish. Boil potatoes then mash with plenty of butter. Add to top of mince and flatten with fork. Place in preheated oven at 200Â°C for 30-40min, depending on oven, until light golden on top.