Quick and easy Shepherd's pie recipe

Heat a splash of extra virgin olive oil in a saucepan.

Add the lamb meat and cook until browned. Remove and set aside.

In the same pan, fry the diced onion. When it begins to soften, add the diced carrot and celery, thyme and rosemary. Cook the vegetables.

Add the corn starch and a pinch of salt. Stir.

Add the Worcestershire sauce and tomato paste. Cook for 3 to 4 minutes.

Cover with the beef stock and add the meat. Cover and cook for 45 minutes.

Uncover and cook for a further 10-15 minutes. Set aside.

Peel the potatoes and cut them into large pieces.

Cook the potatoes in salted water for 15 minutes or until done.

Drain the potatoes and add the nutmeg, black pepper and milk.

Mash the potatoes and add the butter, until they have a smooth texture.

Place the meat stew in an ovenproof dish. Cover with the mashed potatoes.

Bake in the oven at 180º C. Place the dish in the central tray of the oven and bake for 35 minutes. Then turn on the grill function to brown the surface a little and leave to bake for a further five minutes.

Remove and leave to stand for a few minutes before cutting and serving.