Shepherd's pie

Instructions

1. Heat oil in a large non-stick frying pan over medium heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until softened.
2. Add lamb and cook, breaking up any lumps, for 3–5 minutes or until browned. Add rosemary, stock and tomatoes and bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until sauce has thickened. Add peas and cook for 2 minutes or until heated through.
3. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Boil, steam or microwave potatoes until tender. Drain. Mash potatoes in a large bowl with milk and spread until smooth. Season with salt and freshly ground black pepper.
4. Spoon lamb mixture into a 1L (4-cup) capacity ovenproof dish. Top with mash and sprinkle with parmesan. Bake for 20–25 minutes or until golden. Serve.