Shepherd's Pie

For some reason I've been asked this question a few times recently: what would be your final meal. Once again this topic came up on Friday evening and I find it amazing how many people go for food from their childhood. Mine is always my Grandma's shepherd's pie. Hers was special because she always made it when we visited as she knew it was my favourite. As soon as we arrived we'd be down the beach hut and then after a game of football in the back garden we'd be called in to eat shepherd's pie. I can't say I always fancy a curry but I could always eat a shepherd's pie. Here's mine. It's got garlic in it. Grandma wouldn't approve.

Shepherd's Pie (Serves 6)

1 oz butter
500g lamb mince
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
1 garlic clove, crushed
1 tbp flour
1 tin of tomatoes
1/2pt lamb stock
1 tbsp chopped rosemary
1 tbsp thyme leaves
1 tsp Worcester Sauce
1.25kg potatoes
1 egg, beaten

1) Melt the butter in a large heavy-based saucepan and fry the lamb until browned all over. Remove the lamb from the pan and drain all but a couple of tablespoons of fat.
2) Gently fry the onion, carrot, celery and garlic for around five minutes. Return the lamb to the pan, add the flour and mix around in the pan. Cook for a further minute to cook the flour and then add the tomatoes, stock, herbs, Worcester sauce and season with salt and pepper. Bring to the boil, turn down to a simmer, put the lid on and cook for 45 minutes. Put the lamb into a casserole dish and refridgerate
3) Meanwhile make the mash potatoes. Cut them into large chunks and boil in salted water. When cooked mash with about 75g butter, 55ml warm milk and a beaten egg yolk. Season with salt and pepper. Leave to go cool.
4) Take the cassserole dish out of the fridge, top with the mash potato and put in the oven at 200g until the topping is golden - should be around 30 minutes. I served it with kale and carrots.