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Scottish Style Shepherds Pie

Created by DonSpain on October 1, 2015

1 tin (400 gram) tomatoes (chopped)
4 teaspoons Worcestershire sauce (or to taste)
300 ml lamb stock (or Beef Stock)
Salt and freshly ground black pepper
MASH
700 grams potatoes (peeled and sliced, 1 1/2 pounds)
60 ml milk (or as required)
75 grams butter
1 large egg (lightly beaten)
Topping: Masses (120g to 180g/4 to 6oz) cheeses - ½ Cheddar/½ Parmesan mix - grated

Step 1: Preheat the oven to 200C/400F/Gas 6.
Step 2: Heat the oil in a large pan, add the pancetta and cook, stirring occasionally, over a gentle heat for some 3 to 4 minutes until the pancetta is golden but not crisp.
Step 3: Add the garlic, onion, leek and carrot and continue to cook, stirring occasionally, for a further 5 minutes or so until softened.
Step 4: Add the flour and, stirring continuously, mix in well.
Step 5: Add the ground meat and cook, stirring continually to break down, for some 5 to 6 minutes or so to brown, ensuring no lumps.
Step 6: Add the bay leaf, thyme, chopped tomatoes, Worcestershire sauce and stir.
Step 7: Add the stock and freshly ground black pepper.
Step 8: Bring to boil and let it simmer, stirring occasionally, for about 1 hour or so until sauce thickens a bit.
Step 9: Meanwhile, to make the topping, boil the potatoes in water until soft but still with some bite.
Step 10: Drain, dry out a little, mash with the butter, egg and milk and season with salt and pepper.
Step 11: Spoon the meat mixture into an ovenproof dish.
Step 12: Top with the mash.
Step 13: Sprinkle the grated cheese over the top of the mash and bake until the surface is bubbling and golden-brown.