Show-stopping Shepherd’s Pie

INSTRUCTIONS

1. 1Heat the oil in a large saucepan and cook the onion and carrots over a medium heat for 10 minutes, adding the garlic for the last couple of minutes. Stir in the rosemary and anchovies, and cook for a further 5 minutes. Add the mince and stir until cooked, then add in the tomato puree and stock. Bring to a gentle simmer, add the Worcestershire sauce and cook for 20 minutes until thickened. Stir in the peas and spoon into a 1.25 litre ovenproof dish.
2. 2Preheat the oven to 200°C, 180°C fan, Gas Mark 6. Meanwhile, prepare the Idahoan Butter & Herb Mashed Potatoes to packet instructions. Spoon the mash over the top of the mince, place on a baking tray and cook for 30 minutes.
3. 3TIP: For a speedier alternative, why not just spoon Idahoan Butter & Herb Mashed Potatoes over some leftover Bolognese sauce before baking in the oven.