Potato Shepherd'S Pie - cooking recipe

Ingredients

6 None large uniformly-sized potatoes
2 tbsp butter, at room temperature
2 tbsp vegetable or olive oil
1 None large yellow onion, finely chopped
2 None cloves garlic, finely chopped
14 oz ground lamb
2 None small carrots, finely chopped
2 None celery sticks, finely chopped
2 tbsp tomato paste
2 tbsp Worcestershire sauce
2 oz Cheddar cheese, grated

Preparation

Preheat oven to 400\u00b0F. Pierce potatoes all over with a fork. Place in a single layer on a baking sheet and bake for 40 minutes or until cooked through. Cool slightly. Cut in half and use a small spoon to scoop out flesh, leaving a 1/4 inch thick shell. Place shells on a baking tray. Place potato flesh in a large bowl. Add butter and mash until smooth.
Heat oil in a large frying pan over moderately high heat. Saute onion and garlic for 3 minutes or until soft. Add lamb and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add carrot, celery, tomato paste, Worcestershire sauce and 1/2 cup of water. Simmer, uncovered, for 10-12 minutes or until sauce thickens. Season to taste.
Spoon lamb mixture into potato shells. Place mashed potato in a piping bag fitted with a 3/4 inch star nozzle. Pipe mashed potato on lamb mixture. Sprinkle with cheese. Bake pies for 10 minutes or until browned. Serve.