Shepherd's Pie

Instructions

Brown the minced meat in a pan with the lard if you are using it. Lean mince may release enough fat that no extra is needed. Finely chop the onion and fry it gently in a little butter with a pinch of salt until it turns clear, then stir it into the meat with the mixed herbs and some pepper.

Sprinkle the flour over the meat and stir it in, cooking for 3 to 4 minutes. If you are using gravy powder instead, skip the flour. Pour in the stock, or water with bouillon or gravy powder, and simmer for 30 minutes. Taste and adjust the seasoning, as the mince may need more salt if you have not used gravy.

While the meat simmers, peel and chop the potatoes and boil them for 20 minutes until cooked through. Drain them well so they are completely dry, then mash until smooth with no lumps.

Once the meat is cooked, skim off any excess fat. Reduce the mince until the liquid is level with the meat and onions. Stir in the handful of mixed vegetables at this point if you are using them.

Beat butter into the mash and season to taste. Add milk a little at a time while mashing until the potato is soft and creamy. A heavy mash will sink into the mince instead of sitting on top.

Spoon the mince into a shallow ovenproof dish and spread the mash over it. Brush the top with melted butter. Scatter grated cheese over the potato if you like, or, if you are leaving it off, drag a fork across the surface to make ridges.

Bake in a hot oven for about 30 to 50 minutes, until the top is golden brown. Serve with peas, beans or another green vegetable.