Lamb Shepherd’s Pie with Grilled Veggies and Crispy Shallots

Steps

1. Preheat oven to high grill. Set aside an oven tray. Bring a large pot of salted water to the boil. Peel and dice potatoes 2cm. Add to pot of boiling water and cook for about 15 minutes until tender. Drain and return to pot with butter, milk and salt. Mash until smooth and season to taste. Grate cheese.
2. Cut broccoli and cauliflower into medium florets and set aside. Finely dice onion and dice tomatoes 1cm. Heat a drizzle of oil in a large, oven-proof fry-pan on high heat. Cook onion and mince, breaking up mince with a wooden spoon, for about 6 minutes until browned.
3. While mince is cooking. Toss cauliflower and broccoli on oven tray with first measure of shepherd’s spice mix and a drizzle of oil and season. Grill on middle-upper oven rack for 12-15 minutes until golden and tender. Turn once during cooking. Set aside, keep warm.
4. Add garlic and second measure of shepherd’s spice mix to pan with mince and cook for 1 minute until fragrant. Reduce heat to medium, stir through tomato paste, stock, diced tomatoes and salt and simmer for about 5 minutes until thickened. Stir through Worcestershire sauce and season to taste.
5. Top pie filling with mashed potatoes. Sprinkle over grated cheese. Grill for 4-5 minutes until golden. Sprinkle grilled vegetables with crispy shallots.
6. To serve, spoon shepherd’s pie onto plates and serve grilled vegetables with crispy shallots on the side.