Just a minor variation on the popular Shepherds Pie, I sometimes like to give it a hot pot topping just to mix things up.

For the base, follow my Shepherd’s pie recipe below, but instead of adding mash potato, peel 3 medium potatoes and cut into 3mm discs, par boil these for 5 minutes then add to the top of the pie base ensuring to slightly overlap the layers. spray with a little olive oil and then oven for 25-30 minutes until browned.

Shepherds Pie recipe:

First dice a large onion and place in a cast iron saucepan, sweat over a medium heat until softened. Add a clove of garlic and fry for a further couple of minutes. Meanwhile dice two carrots and steam in the microwave for a couple of minutes to soften. Turn the heat up on the pan and add 500g of mince lamb and the diced carrots, heat until the meat is browned. Next add 2 tablespoons of flour and mix in to the meat then add 200ml of beef stock, 125ml of red wine and season with salt and pepper. Bring to the boil then place in a fan oven 180degree for 20 minutes while you prepare the potato topping