Spring Lamb Shepherd’s Pie with Roasted Broccoli

Steps

1. Prep and cook potatoes Preheat oven to 230°C. Bring a medium pot of salted water to the boil. Lightly grease a baking dish (about 20x20cm). Peel and dice potatoes 2cm and cook in pot of boiling water for about 15 minutes, until tender. Drain and return to pot with butter and milk and mash until smooth. Season and cover to keep warm
2. Prep and cook broccoli Cut broccoli into small florets and toss on a lined oven tray with a drizzle of oil and season. Roast for 12-15 minutes until golden and tender. Add spinach and vinegar to tray and toss to wilt
3. Prep veggies Finely dice onion and grate carrot. Heat a drizzle of oil in a large fry-pan on high heat and cook lamb for about 4 minutes, breaking it up as it cooks, until browned. Add onion, carrot and 1/2 teaspoon of salt and cook a further 3-4 minutes, until starting to soften.
4. Add tomato paste and shepherd’s pie spices to pan and cook for 1-2 minutes, until fragrant. Add wine and simmer for about 1 minute, until evaporated. Add stock and peas and simmer for about 3 minutes, until thickened. Stir through Worcestershire sauce and season.
5. Finish pie Pour lamb mixture into baking dish and evenly spread potatoes over top. Sprinkle with cheese and bake (on middle-upper oven rack) for about 8 minutes. Turn oven to high grill and grill for about 2 minutes, until cheese is bubbling and golden. Watch carefully to ensure it doesn’t burn.
6. To serve, divide shepherd’s pie between plates and serve broccoli on the side.