Lamb Shepherd’s Pie with Grilled Broccoli and Crispy Shallots

Steps

1. Preheat oven to high grill. Set aside an oven tray. Bring a medium 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.
2. Finely dice onion and grate carrot. Dice tomato 1cm. Heat a drizzle of oil in a medium oven-proof fry-pan on high heat. Cook onion, mince and carrot, breaking up mince with a wooden spoon as it cooks, for about 6 minutes, until browned.
3. While mince is cooking, cut broccoli into medium florets and toss on an oven tray with second 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 first measure of shepherd’s spice mix to pan with mince and cook for 1 minute until fragrant. Reduce heat to medium, add tomato paste, stock, diced tomato and salt to the pan and simmer for 2-3 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 broccoli with crispy shallots.
6. To serve, spoon shepherd’s pie onto plates and serve grilled broccoli with crispy shallots on the side.