Lamb & Root Vegetable Cottage Pie

• 125 g lean minced lamb
• 200 g floury potatoes, peeled
• 0.5 carrots, diced
• 0.3 parsnip, diced
• 75 ml lamb or beef stock
• 15 ml whole milk

Directions

1. 1Brown the minced lamb over high heat for 6 minutes, then add the carrots and parsnip and cook for 5 minutes.
2. 2Pour in the stock and simmer uncovered for 20 minutes, until thick enough to hold a spoon-trail.
3. 3Boil the potatoes for 20 minutes until tender, drain, and mash with the milk until smooth.
4. 4Spoon the filling into a dish, spread the mash on top, fork the surface and bake at 200°C (180°C fan) for 25 minutes, until golden and bubbling at the edges.