Slow-cooked shepherd’s pies

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Heat a glug of oil in the casserole and, when hot, add the diced lamb shoulder. Sear on a high heat for 10 minutes, stirring every now and then, until browned all over. Set the lamb aside on a plate.
2. Add a little more oil to the casserole, turn down the heat and add the onion. Gently fry for 5 minutes, then add the garlic, carrots and leeks and fry for another 10 minutes, stirring now and then.
3. Return the lamb to the casserole, stir in the flour and cook for 2-3 minutes, then add the tomato purée and red wine. Stir well, turn up the heat and bubble the wine for a few minutes to reduce, then add the chopped tomatoes, stock, herbs and Worcestershire sauce. Stir again, season with salt and pepper and put the lid on the casserole. Transfer to the oven and cook for 2 hours or until the meat is tender.
4. Put the potato chunks in a large pan and cover with cold water. Bring to the boil, then simmer for 20 minutes or until soft. Drain well, put back in the pan and leave to steam dry for a minute or so, then mash with the butter until smooth. Taste, season well with salt and pepper and set aside.
5. When the lamb is ready, remove the sprigs of herbs from the sauce, taste and season (you might want to add a little more Worcestershire sauce). Divide the lamb mixture evenly among the 6 pie dishes, then top with the mash. Alternatively leave the lamb in the shallow casserole and top with the mash or spoon into a baking dish.
6. Scatter the grated cheese over the pie(s) and bake for 25-30 minutes (see Make Ahead) until the tops are golden and the stew bubbles out around the sides. Leave to stand for 10 minutes, then serve with buttered greens or peas.