Shepherd'S Pie Iv - cooking recipe

Ingredients

30 g fat (1 oz)
1 onion, chopped
1 carrot, diced small
460 g lamb, cooked, minced (1 lb)
1 pinch mixed herbs, your choice
salt & pepper
280 ml brown stock (10 fl ozs)
30 g cornflour (1 oz)
900 g potatoes, cooked (2 lbs)
60 g butter (2 ozs)

Preparation

Heat the fat in a large frypan and add the onion and carrot. Cook for 3 minutes or until onion and carrot are softened.
Add the meat and cook for 3 minutes.
Stir in the herbs, seasoning, and most of the stock.
Blend the cornflour with a little cold water, stir in the remaining stock then add to the pan.
Bring to the boil, stirring until thickened.
Transfer the mixture to a warmed pie dish.
Mash the potatoes with half the butter and season well.
Cover the meat well with the mashed potatoes and mark furrows with a fork.
Dot small pieces of the remaining butter over the top and bake in an oven, preheated to 200*C ( 400*F/Gas mark 6), for about 15 minutes or until the top is brown.