Shepherd's Pie with Charred Broccoli

Steps

1. oven to 220°C. Bring a medium pot of salted water to the boil. Set aside a baking dish (measuring about 26 x 18cm).
2. Cook potatoes in pot of boiling water for about 12 minutes, until very soft. Drain and return to pot, add butter and milk and mash until smooth. Season to taste with salt and pepper.
3. Heat a drizzle of oil in a large fry-pan on high heat. Cook onion, carrot and celery for about 4 minutes, until soft. Add mince and cook for about 4 minutes, breaking up mince with a wooden spoon as it cooks, until browned.
4. Add tomato paste, thyme and rosemary and cook for about 1 minute, until fragrant. Add stock, Worcestershire sauce/ soy sauce and peas. Reduce heat to medium, bring to a simmer and cook for 2-3 minutes, until reduced. Season to taste with salt and pepper.
5. Pour mixture into baking dish, wipe pan clean and set aside. Evenly dollop over mashed potato and smooth out with a fork. Bake for 10 minutes, then turn oven to high grill and cook for about 3 minutes, until top is golden. While pie bakes, cut broccoli into small florets and thinly slice red onion (if using) and garlic.
6. When pie has 5 minutes cook time remaining, heat a drizzle of oil in reserved pan on high heat. Cook broccoli and red onion for about 4 minutes, tossing often. Add garlic and almonds and cook for a further 1 minute, until broccoli is charred and onion is soft. Season with salt.
7. TO SERVE, cut Shepherd’s pie into portions and spoon out onto plates. Drizzle with a little Worcestershire sauce or tomato sauce. Serve charred broccoli on the side