Minty Lamb Shepherd'S Pies - cooking recipe

Ingredients

1 tbsp vegetable oil
2 None Spanish onions, chopped
7 oz button mushrooms, quartered
1 tsp dried mixed herbs
1 1/2 lb ground lamb
1/4 cup tomato paste
1 oz onion and mushroom gravy mix
3 tbsp ketchup
1 cup beef stock
3.5 oz frozen peas
2 tbsp fresh mint, shredded
4 None large potatoes, cut into 3/4 inch pieces
2 tbsp 2% milk
4 tbsp butter, chopped

Preparation

Preheat oven to 400\u00b0F. Grease 6 - 8.5oz baking dishes. Place on a baking tray.
Heat oil in large saucepan over high heat. Add onions and mushrooms. Cook for 5 mins, or until softened. Add mixed herbs and ground lamb. Cook, stirring with a wooden spoon to break up lumps, for 5-7 mins, or until browned. Add tomato paste, gravy mix, ketchup and beef stock. Bring to a boil, reduce heat and simmer for 5-7 mins, or until sauce thickens slightly. Add peas and mint. Transfer to prepared dishes.
Meanwhile, place potatoes in a microwave-safe dish. Microwave on HIGH (100%) for 4-5 mins, or until tender. Add milk and 2 tbsp butter. Mash until smooth. Season. Distribute over lamb and dot with remaining butter. Bake for 15-20 mins, or until bubbly and golden brown. Serve.