Shepherd's Pie

Method

1. 1In a thick-bottomed pan place the canola oil, onions, and celery on the stove, medium flame. Cook the vegetables for 5-6 mins or until they soften.
2. 2Add the mince lamb to the pan and colour. Continue to cook until the moisture from the meat has reduced.
3. 3Add the mushrooms, tomato puree, tinned tomatoes, beef booster and the black pepper. Turn the flame to low and cook for a further 25 mins.
4. 4While this is cooking put the potatoes into a pan of seasoned boiling water or cook in the combi on steam. These should be just tender (DO NOT OVER COOK). Season with salt and pepper.
5. 5In another pan, heat the cream, mustard with the butter and white pepper.
6. 6When the potatoes are cooked put them in the Hobart mixer with the paddle attachment on speed 1. Slowly pour in the cream mix being careful that the hot liquid does not splash out. If the potatoes are a little over-cooked then some of the liquid will need to be retained. Season with salt and pepper.
7. 7When the meat has finished cooking, place in a large combi tray, leave to cool slightly. The mash can be carefully placed on top of the meat.
8. 8Next put the tray into the combi oven on 170°c bake. Cook for 15-20 mins or until the top browns slightly.