Spring Lamb Shepherd's Pie

Spring Lamb Shepherd's Pie

Ingredients:
1kg boneless shoulder of lamb
2 tablespoons flour
Salt and freshly ground black pepper
1 onion, chopped
2 carrots, diced
2 cups lamb or beef stock
1 cup frozen peas
2 pounds potatoes, peeled
Butter and milk for mashing

Directions:
1. Cut the lamb into small cubes and toss with the flour, salt and pepper.
2. Brown the lamb in a large pot, add the onion and carrots and cook for 5 minutes. Add the stock, cover and simmer until the lamb is tender, about 1 hour. Stir in the peas.
3. Meanwhile boil the potatoes until tender and mash with butter and milk.
4. Preheat the oven to 400°F. Spoon the lamb into a baking dish, top with the mashed potatoes and bake until golden, about 25 minutes.