Rich Guinness Shepherd's Pie

• 500 g Lamb Mince
• 1 Onion, diced
• 2 Carrots, diced into cubes
• 3 Garlic, minced
• 125 g Frozen Peas
• 1 kg Potatoes, peeled
• 80 ml Double Cream
• 100 g Butter
• 150 g Red Leicester Cheese, grated
• 1 tbsp Olive Oil
• 2 tbsp Tomato Paste
• 1 tbsp Worcestershire Sauce
• 500 ml Guinness
• 1 Lamb Stock Pot
• 1 tsp Dried Thyme
• 1 tsp Dried Rosemary
• 2 tsp Ground Cumin
• 2 tsp Dried Mint
• Nutmeg Pinch
• White Pepper To taste
• Salt To taste

Instructions

1. 1

   Pop the peeled potatoes in a large pot of salted water. Bring to a boil and simmer for 15–20 minutes until tender.

2. 2

   Drain the potatoes and let them steam-dry for a few minutes.

3. 3

   Mash thoroughly with the butter, double cream, nutmeg, white pepper, and a pinch of salt. Stir in half of the red Leicester cheese (save the rest for the top). Set aside.

4. 4

   In a large pot, heat the olive oil over medium-high heat. Add the lamb mince and cook until browned.

5. 5

   Add the onion and carrots. Sauté for 5–7 minutes until the onions are translucent. Stir in the garlic and cook for another minute.

6. 6

   Stir in the tomato paste, cumin, dried thyme, rosemary, and dried mint. Cook the spices for 2 minutes.

7. 7

   Pour in the Guinness, scraping the bottom of the pan to get all the browned bits. Add the lamb stock pot and Worcestershire sauce.

8. 8

   Reduce heat to low and simmer for 20–25 minutes until the sauce has thickened and the carrots are tender. Stir in the frozen peas at the very end.

9. 9

   Preheat your oven to 200°C.

10. 10

    Pour the lamb filling into a large casserole dish. Spread the mashed potatoes evenly over the top. Use a fork to create peaks, these will get crispy in the oven.

11. 11

    Sprinkle the remaining cheese over the top.

12. 12

    Bake for 25–30 minutes, or until the gravy is bubbling up the sides and the potato topping is golden brown.