Shepherd's pie

Heat the oil in a large pan over a medium heat. Add the onion, carrot, celery and garlic, and sauté for 5 mins over a medium heat.

Add the lamb mince to the pan and use a wooden spoon or spatula to break it up. Cook until well browned, stirring regularly, then sprinkle in the flour and mix well. Add the tomato purée, stock, bay leaf, Worcestershire sauce and seasoning to taste. Mix everything together well, cover with a lid and simmer for 30 mins, stirring from time to time.

Meanwhile, put the potatoes in a separate pan and cover with hot water. Place over a medium heat and simmer for 20 mins or until tender and cooked through. Drain, then return to the pan and shake over a low heat to steam off excess moisture.

Put the milk in a small pan and heat gently over a low heat. Remove the potatoes from the heat and crush with a potato masher until smooth. Add the hot milk, butter and white pepper, and beat until fluffy and well blended.

Preheat the oven to gas 5, 190°C, fan 170°C. Remove the bay leaf from the lamb mixture and transfer to a large ovenproof dish. Spoon the mashed potato on top and use a fork to spread it around, sealing in the meat and making a stripy pattern.

Bake in the oven for 30 mins until the potato is crisp and golden on top. Serve with a green salad or steamed broccoli, if you like.