Spring Lamb Shepherd’s Pie with Pea Salad

Steps

1. Prep and cook potatoes Preheat oven to high grill. Bring a medium pot and a small pot of salted water to the boil. Lightly grease a baking dish (about 20x30cm). Peel and dice potatoes 2cm and cook in medium pot of boiling water for about 15 minutes, until tender. Drain well and return to pot with butter and milk and mash until smooth. Season and cover to keep warm.
2. Cook peas and prep veggies Add peas to small pot of boiling water and cook for about 2 minutes until bright green. Drain, refresh under cold water then drain well. Finely dice onion and grate carrot.
3. Cook mince and veggies Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 4 minutes, breaking up, until browned. Add onion and 1 teaspoon of salt and cook a further 3 minutes, until starting to soften. Add carrot, tomato paste and lamb spices and cook for 1 minute until fragrant.
4. Make pie Add wine to lamb mixture and simmer until evaporated. Add stock and simmer for about 3 minutes, until thickened. Stir through Worcestershire sauce and season. Pour into baking dish and evenly spread mashed potatoes over mince.
5. Grill pie and finish salad Sprinkle pie with cheese and grill for about 2 minutes, until cheese is bubbling and golden. Watch to ensure it doesn’t burn. Roughly chop lettuce; thinly slice cucumber; dice avocado 1cm. Add with peas to a large bowl. Toss through oil, vinegar and mustard and season.
6. To serve, divide Shepherd’s pie between plates and serve with a handful of pea salad.