Classic Shepherd's Pie with Fluffy Mashed Potato Crust

1. Preheat your oven to 200°C (180°C fan). Place the potato chunks in a large saucepan of salted water, bring to a boil and cook for 15–18 minutes until completely tender when pierced with a fork.

2. While the potatoes cook, heat the vegetable oil in a large ovenproof pan or skillet over medium-high heat. Add the minced lamb and cook, breaking it up with a spoon, for 6–8 minutes until well browned. Drain off any excess fat.

3. Push the lamb to one side, reduce the heat to medium, and add the diced onion and carrots. Cook for 5 minutes, stirring occasionally, until the onion has softened. Add the garlic and cook for a further minute.

4. Stir in the tomato paste and cook for 1–2 minutes until it darkens slightly. Pour in the stock and Worcestershire sauce, then add the thyme, mixed herbs and bay leaves. Season generously with salt and black pepper.

5. Stir everything together and simmer over medium-low heat for 10–12 minutes until the sauce has thickened and coats the meat well. Remove the bay leaves. Transfer to a deep baking dish if your pan isn't ovenproof.

6. Drain the potatoes thoroughly and return them to the pan. Add the butter and milk, then mash until smooth and creamy. Season well with salt and pepper.

7. Spoon the mash over the lamb mixture and spread it evenly to the edges. Use a fork to rough up the surface — this creates peaks that will crisp and brown beautifully in the oven.

8. Bake for 20–25 minutes until the potato top is golden and the filling is bubbling around the edges. Rest for 5 minutes before serving.