Classic Lamb Shepherd's Pie with Warm Greens & Feta

Steps

1. Preheat oven to high grill. If you don’t have an oven-proof fry-pan, set aside a large baking dish. Bring a medium pot of salted water to the boil.
2. Prep potatoes, place in a large pot and cover with hot tap water. Cook on high heat, covered, for 15-20 minutes, until very soft. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper.
3. Prep onion, carrot and broccoli.
4. Heat oil in a large, oven-proof fry-pan on medium-high heat. Cook onion and carrot for about 6 minutes, until starting to brown. Add lamb, salt and sage and mustard spices and cook a further 5-6 minutes, until lamb is browned. Add flour and cook for 1 minute, until lamb is coated.
5. Add stock and Worcestershire sauce to pan, bring to a simmer and cook for about 8 minutes, until thickened and reduced. Stir through tomato sauce and season to taste with salt and pepper. Transfer filling to baking dish, if using.
6. Spoon topping over filling and smooth out. Use a fork to drag deep lines into the topping. Grill for about 5 minutes, until browned.
7. Cook broccoli and peas in pot of boiling water for about 4 minutes, until tender. Drain, return to pot with feta and season to taste with salt and pepper.
8. Pie with greens on the side.