Homemade Shepherds Pie, with Brocolli and Crispy Kale

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel the potatoes and cut them into small bite-sized pieces

Add the chopped potatoes to a pot of boiled water, bring to the boil over a high heat and cook for 10-12 min or until fork-tender

Once done, drain and return to the pot to steam dry

While the potatoes are cooking, reboil half a kettle

Create mirepoix using celery, pepper, and carrot

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the mirepoix and chopped garlic and cook for 3-4 min or until beginning to soften

Meanwhile, dissolve the beef stock mix with tomato paste in 350ml boiled water in a jug

Once the vegetables have softened, add the lamb mince to the pan and cook for 3-4 min or until browned, breaking it up with a wooden spoon as you go

Grate the cheddar cheese

Once the lamb has browned, add the tomato stock to the pan along with the worcestershire sauce and bring to the boil over a high heat

Season with a grind of black pepper and cook for 4-5 min or until slightly thickened

While the lamb mixture thickens, return the drained potatoes to a low heat with a small knob of butter, a splash of milk and a pinch of salt and pepper

Mash until smooth

Once the lamb mixture has thickened, transfer it to an oven-proof dish

Top with the mashed potato and sprinkle over the grated cheese

Put the dish in the oven for 15-20 min or until golden brown and bubbling – this is your shepherds pie

While your shepherds pie is cooking, reboil a kettle

Cut the broccoli into florets

Wash, and cut the Kale into strips

Add the broccoli florets to a pot with plenty of boiled water and bring to the boil over a high heat

Once boiling, cook for 3-4 min or until tender with a slight bite, then drain and season with a pinch of salt

Add another drizzle of olive oil to a large wide based pan on medium-high heat. Add the Kale, and continue to cook until slightly crispy, then remove and add to a kitchen towel lined pan to pat dry

Serve the Shepherds pie with the Broccoli and Kale to the side and enjoy!