Sheperd's Pie

• 1 ONION PEELED
• 1 CARROT PEELED
• 1 STICK CELERY
• 20 ml OLIVE OIL
• 500 g LAMB MINCE
• 125 ml BEEF STOCK
• 40 ml TOMATO PUREE
• 10 ml WORCESTERSHIRE SAUCE
• 125 g FROZEN PEAS, THAWED
• PINCH OF SALT AND PEPPER
• 1 TBSP CORN FLOUR
• 40 ml WATER

Preheat oven to 220°C/200°C fan forced. Grease an ovenproof baking dish.

Cut onion. Place in the bowl fitted with the ultrablade knife. Mix on speed 12 for 10 s. Scrape the sides of the bowl with a spatula.

Finely chop the carrot and celery. Replace the ultrablade knife with the mixer. Add oil & launch the P1 slow cook program at 130°C for 5 mins.

Scrape down the sides of the bowl with a spatula. Add the mince & launch the P3 slow cook program for 10 mins. Drain the excess liquid from the mince. Add the rest of ingredients except corn flour and water.

Launch the P3 slow cook program at 95°C for 10 mins. Pour through the opening on the lid corn flour & water. set the program for 2 more mins. Spoon mixture into a baking dish & top with mashed potatoe.