Shepherd's Pie

A dish made to use up some leftover ground lamb from the fridge. I added freshly podded peas to the minced lamb and lamb stock, plus the herbs rosemary and coriander and decanted the mixture into a traditional pie dish. Boiled potato was mashed with a little salted butter, and this made the crust of the pie.

Cooked on the middle shelf of an oven preheated to 190 degrees C, until it begins to brown. Which should be around an hour or a little longer. Watch carefully by eye, particularly if you don't have an accurate oven thermometer.