Shepherd's pie is one of the greatest dishes this nation has created, and yet I see it done wrong SO many times! Now, to make a great shepherd's pie it all starts with good lamb. Minced ground shoulder of lamb is great for a shepherd's pie, because it's meaty but with a good amount of fat for that lamb flavour.

It also comes down to good techniques, and by that I mean browning the meat, making sure the mash isn't too wet and making sure everything is cool enough so the mash doesn't sink into the filling. The difference between a good shepherd's pie and a GREAT one is following my steps.

To make my mind blowing Shepherd's pie you will need: Serves 4

• 900g of minced lamb

• 500ml lamb stock

• 1 large onion

• 2 large carrots

• 2 celery sticks

• 2 bay leaves

• 2 tbsp worcester sauce

• 1 tbsp tomato puree

• 1 tbsp of chopped fresh rosemary

• 1.4kg of potatoes (I used maris piper)

• 2 tbsp Butter

• 2 tbsp of plain flour

• Salt & pepper