'Hot and happening' shepherd's pie recipe

Andrew's beatnik evening continued with this warming British classic on Come Dine With Me West Midlands

Serves 5

Ingredients

2½ tbsp olive oil
625g lamb mince
2 medium onions, finely grated
2 medium carrots, finely grated
1 large leek, thinly sliced
1 red chilli, finely chopped
3 cloves garlic, crushed
2 tbsp Worcestershire sauce
2 tbsp tomato purée
Handful of thyme sprigs, leaves picked
2 sprigs of rosemary, needles chopped
310ml red wine
375ml chicken stock
1-2 tbsp flour
800g white potatoes, cut into chunks
400g sweet potato, cut into chunks
65g butter
Mature cheddar cheese, grated
600g broccoli, broken into florets

For the roasted carrots

625g Chantenay carrots
1½ tbsp honey
Juice of 1 small orange
1 ½ tbsp olive oil

Method

Preheat the oven to 180°C/gas mark 4. Heat the oil in a large pan until hot. Season the mince and fry in the oil, over a moderate to high heat for 2-3 minutes.
Stir in the onions, carrot, leek, chilli and garlic. Add the Worcestershire sauce, tomato purée and herbs and cook for 1-2 minutes, stirring constantly.
Pour in the red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Add the flour to thicken further.
Meanwhile, cook the potatoes in boiling water until tender (the sweet potatoes will take less time to cook). Drain, add the butter and mash with some salt and pepper.
Spoon the mince into the bottom of a large ovenproof dish. Using a large spoon, layer the mashed potato generously on top of the mince, starting from the outside and working your way into the middle.
Scatter the cheese over and season. Fluff up the mash potato with a fork to make rough peaks. Bake in the oven for approximately 20-25 minutes, until bubbling and golden brown.
Boil the carrots for 3-5 minutes then drain. Mix the honey, orange juice and olive oil in a roasting tray, tip in the carrots, season and roast for 20 minutes until cooked, but still with a little bite.
Finally steam the broccoli for 8 minutes and serve with the shepherd's pie and carrots.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.