Classic shepherd's pie recipe
 A classic shepherd's pie that will bring back fond memories of comforting suppers. 2 tbsp vegetable oil1 onion, chopped 2 carrots, chopped1 stick celery, chopped150g/5oz butter 1kg/2lb 3oz mutton or lamb mince1 lamb stock cube1 tsp chopped fresh thyme1 tsp fresh parsley500g/1lb 1½oz potatoes, boiledsalt and freshly ground black pepper100ml/3½fl oz milk 2 tbsp vegetable oil 1 onion, chopped 2 carrots, chopped 1 stick celery, chopped 150g/5oz butter 1kg/2lb 3oz mutton or lamb mince 1 lamb stock cube 1 tsp chopped fresh thyme 1 tsp fresh parsley 500g/1lb 1½oz potatoes, boiled salt and freshly ground black pepper 100ml/3½fl oz milk Method Preheat the oven to 220C/425F/Gas 7.Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside.Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions.Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions.Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks.Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Place one tablespoon of the oil into a frying pan over a medium heat and fry the onions until softened and beginning to turn golden-brown. Remove them from the pan and set aside. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Add the carrots and celery and fry until softened and starting to turn golden-brown. Remove and set aside with the onions. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Heat the remaining tablespoon of oil and 50g/2oz of the butter and allow the butter to foam. Add the minced lamb or mutton, stirring it until it browns. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Add 3 tablespoons water and crumble in the stock cube. Add the carrots and celery and stir well. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Mash the potatoes with the remaining butter in a clean bowl. Season with salt and freshly ground black pepper and add the fried onions. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Transfer the meat into an ovenproof dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some peaks. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish. Place the dish into the oven and bake for 30 minutes, or until the topping is golden-brown and crisp. Serve at the table in the dish.