Shepherd’s Pie/Cottage Pie

Add little salt to water and boil potatoes until soft. Drain and peel the skin.

Add potatoes to a saucepan; crumble into small pieces with help of ladle. To this add 2/3 of butter and mash until smooth. Add milk, salt and pepper and combine well. Set this aside.

Start preparing lamb mixture by taking a heavy bottom pan and add oil it. When oil heats up add in onions, carrot and celery and pumpkin. Cook on medium heat for 8 minutes.

To this add garlic and garam masala. Cook for another 2 minutes. Stir in by adding minced lamb meat on high flame for 2-3 minutes. On medium flame cook till lamb is almost done.

Cook till liquid has completely reduced by adding vinegar. Add remaining butter and by continuously stirring slowly add flour.

Pour in beef stock and scape browned bits from the bottom of the pan. Add little water, if the mixture looks too dry. Add in salt and pepper.

In the meantime, preheat your oven at 180C. Transfer the cooked lamb into oven proof dish and top it with mashed potatoes. Spread evenly and drizzle slightly with oil, salt and pepper.

Bake without veering with a lid for 30 minutes or till potato mash has nicely browned to form crust.