Lamb Shepherd'S Pie - cooking recipe

Ingredients

2 1/2 lbs lamb forequarter chops, fat trimmed
1 tbsp vegetable oil
1 None medium onion, finely chopped
1 None large carrot, finely chopped
1 None stick celery, finely chopped
2 cloves garlic, crushed
1 14 oz can diced tomatoes
1/2 cup beef stock
1/3 cup tomato paste
2 tbsp worcestershire sauce
2 None bay leaves
1/4 cup chopped flat-leaf parsley
3 None large potatoes, peeled, cut into 1/2 inch pieces
3 tbsp butter, plus extra, melted, to brush
2 tbsp milk

Preparation

Preheat oven to 350\u00b0F. Grease 6 baking dishes (1 cup) and place on a baking tray. Cut lamb from bone, reserving bones to make stock. Chop lamb until minced finely.
Heat oil in a large frying pan over moderate heat. Cook and the onions, carrots and celery for 8 minutes. Add garlic and cook and for 30 seconds or until fragrant. Add the chopped lamb and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Stir in tomatoes, stock, paste, Worcestershire sauce and bay leaves. Bring to a boil, reduce heat and simmer, uncovered, stirring occasionally, for 15 minutes or until sauce thickens slightly. Remove from heat. Stir in parsley. Remove bay leaves.
Meanwhile, steam potatoes in a steaming basket over a saucepan of simmering water for 8-10 minutes or until tender. Transfer to a large heatproof bowl and add the butter and milk. Mash until smooth and season with salt.
Spoon lamb mixture into prepared baking dishes and top with mashed potatoes. Brush with melted extra butter. Bake for 15-20 minutes or until golden and bubbly. Serve at once.