Shepherd's Pie

Preparation:

• For the mashed potato topping, put the potatoes in a pan of boiling salted water and cook until tender when tested with a sharp knife, 35­­–40 minutes. Drain and set aside to cool.
• When cool enough to handle, peel the potatoes and press them through a potato ricer into a bowl.
• Add the milk and butter and mix to a creamy mash.
• Season with salt and nutmeg.
• For the minced lamb filling, heat the sunflower oil in a large saucepan over a medium heat. When hot, add the lamb mince, onions and garlic and cook, stirring, until the meat is browned and the liquid has reduced.
• Stir in the rosemary leaves, tomato purée and Worcestershire sauce and season with salt and pepper.
• Pour in the lamb stock and bring to a boil, then turn down the heat and simmer until there is almost no liquid left in the pan (about 10 minutes).  
• Stir in the peas and carrots.
• Heat the oven to 180C.
• Transfer the lamb filling to an oven dish. Spoon over the potato topping and smooth over the top. Sprinkle over the grated gouda.
• Bake the pie in the oven for 30 minutes or until the filling is bubbling and the top is nicely browned.