Classic Shepherds Pie

Just knocked this little beauty out for the girls. It's gone down a treat!

• 
  
  700g lamb mince
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 3 carrots, diced
• 1 tbsp Tomato puree
• 100ml good red wine
• 100ml lamb stock
• 1 tin chopped tomatoes
• 1 tbsp fresh thyme leaves
• 2 bay leaves
• 750g mashed potato (make your own, its easy and delicious if you would like some tips on making the perfect mash then get in touch)
  
  
  
  
  Heat a frying pan until hot and fry the lamb mince for 4-5 minutes, or until browned all over. Remove the lamb from the pan and set aside to drain in a sieve.
  
  
  Heat a little olive oil in the same frying pan and fry the onion and garlic for 4-5 minutes, or until softened. Add the carrots and the remaining olive oil and cook for a further 5-6 minutes. Return the lamb mince to the pan, add the tomato purée and stir well. Cook for a further 5-6 minutes
  
  
  Add the wine, bay leaves and stock, bring the mixture to the boil, then reduce the heat and simmer for 5-8 minutes. Stir in the chopped tomatoes and thyme. Spoon the mixture into a large baking dish and top with the mashed potato.
  
  
  Bake the shepherd’s pie in the oven for 20-30 minutes, or until the the topping is golden-brown and the lamb mixture is bubbling around the edge. Serve with seasonal green vegetables that you have steamed - straight from the oven to the table. Delicious!