Shepards Pie by Harvey, West Sussex

Ingredients:

• 450 g (1lb) minced lamb or beef
• 450-675 g (1-1 1/2 lb) mashed potatoes
• 285ml (1/2 pint) stock
• 1 onion
• 1 large carrot (optional)
• 50 g (2 oz) cheddar cheese (optional)
• Cornflour
• Salt and black pepper

Pre-heat oven to 180°C: 350°F: Gas 4.
Finely chop the onion and dice the carrot, if used.
Fry minced meat until lightly coloured and remove from the pan and drain well.
Add the onion and carrot, cooking gently until the onion is transparent and season to taste.
Return the meat, add the stock.
Add a little cornflour mixed with a few drops of water, stirring well.
Bring to the boil and stir until thickened.
Transfer the mixture into a casserole dish.
Cover the mixture with an even layer of mashed potato.
Cover and bake for 30 - 40 minutes.
Uncover and sprinkle with grated cheese and bake a further 15 minutes.
Alternatively, bake for 30 - 60 minutes, remove from the oven and sprinkle with grated cheese and place under a grill.