EVELYN’S SHEPHERD’S PIE

INGEDIENTS

• 500g minced lamb
• 1 small onion, chopped
• 1 garlic clove, minced
• ½ teaspoon salt
• ¼ teaspoon celery salt
• ¼ teaspoon ground cloves
• ½ teaspoon cinnamon
• ½ cup water
• ½ cup /125 ml breadcrumbs
• 900g peeled potatoes

WHAT TO DO

• Preheat oven to 200°
• Put the potatoes on to boil
• Place all the ingredients except the potatoes and breadcrumbs in a saucepan
• Bring to boil and cook for twenty minutes
• Stand for ten minutes
• Stir in the breadcrumbs until fat is absorbed
• Transfer into pie dish
• Mash the potatoes when boiled and cover the pie with the mash
• Grill until potato mash is brown
• Serve with Evelyn’s cucumber relish – see chapter 5