Aussie Shepherds Pie

Serves four but is great for leftovers in the nuke machine at work the next day.

Large onion
500g of lean lamb (diced) or lamb mince
A carrot (diced)
Stock (Chicken or Beef) 500ML
Frozen peas
Flour 2 tbsp and Gravy powder 1 tbsp
Potatoes (Three big ones) peeled and choped
Tomato Paste 3 tbsp
Sweet Potato
Vegemite (generous blob)
A small red chilli (finely chopped)
Pepper
Milk
Grated cheese 1/2 cup (plus a bit more)
Small amount of oil (I use rice bran oil but you could use veggie oil or even butter I guess)

Chop the onion and the lamb finely (unless it's lamb mince then it's already as chopped as it's going to get, Fry (in the oil) the onion until it starts to go clear and then add the lamb, brown the lamb and then add the tomato paste and the flour and gravy powder

You don't have to add gravy powder you can add more flour and some extra salt and a knob of butter stir it all around dice the carrot and add that and stir it all around (all the while keeping it on a low heat) then add the stock and vegemite and finely chopped chilli and let it simmer for a while to thicken up (15-20 mins, stir it sometimes) add a handful of frozen peas.

Turn the oven on now.

Peel the spuds and a spud sized chunk of sweet potato and cut into little bits, boil the lot until its soft then drain and put back in the saucepan add milk and half a cup of grated cheese then mash the lot.

Pour the lamb and gravy mix into an oven proof dish (Is there any such thing as a non-oven proof dish?) then spoon the mash on top and spread out with a fork put a tiny bit of grated cheese on top (optional) and put in a hot oven for 15 mins to brown up.

Serve by itself or with some steamed veg.

Good on a cold rainy night like tonight.