GUINNESS SHEPHERD’S PIE

In a large pan, add oil and heat pan to medium. Add garlic and cook for 6 minutes. Add the onions and carrots and cook for 8 minutes. Add the tomato paste and cook for 10 minutes, the colour should deepen to a brick/rusty colour - stir occasionally.

Raise the heat to medium-high and add the lamb. Cook until all the lamb is browned - about 10 minutes.

Add the rest of the ingredients and simmer until 90% reduced - the liquid should be syrupy. Season with salt to taste and set aside for later.

Cut the potatoes into quarters, they should all be about the same size and boil in salted water until tender - about 10-15 minutes.

Meanwhile in a large sauce pot, sauté the garlic in the butter for 5 minutes over medium heat. Add the cream and turn heat to low until the potatoes are ready.

When the potatoes are cooked, drain the water, then spread the potatoes onto a baking sheet. Let sit for 5 minutes while the potatoes steam out. Once ready, rice the potatoes.

Using a wooden spoon, fold the riced potatoes into the cream mixture - be careful not to overwork the potatoes. Season to taste with salt.

Preheat oven to 200°C. In a baking dish, spread the ground lamb evenly on the bottom of the dish. Top with potatoes and spread evenly as well.

Bake for 20-30 minutes until the potatoes have browned on top. Garnish with parsley and serve immediately.