Ultimate Cheesy Lamb Shepherd's Pie

Heat a large frying pan on medium-high heat (no oil). 

Once hot, add the lamb mince and fry until browned, 5-6 mins. Use a spoon to break it up as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. 

Once browned, stir in half the garlic and cook until fragrant, 30 secs. 

Stir the passata, dried rosemary, red wine jus paste, sugar and water for the sauce (see pantry for both amounts) into the mince. Bring to the boil, then reduce the heat and simmer, stirring occasionally, until thickened, 10-12 mins. TIP: If your red wine jus paste has hardened, pop it in a bowl of hot water for 1 min.

Taste and season with salt and pepper if needed, then remove from the heat. IMPORTANT: The mince is cooked when no longer pink in the middle. 

Meanwhile, grate the cheese. Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons. Halve any thick broccoli stems lengthways.

Pop the carrots onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the middle shelf until tender, 20-25 mins. Turn halfway through.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Mash until smooth. Season with salt and pepper. 

Once thickened, transfer the lamb mixture to an appropriately sized ovenproof dish. Spoon over the creamy mash, using the back of a spoon to smooth it out. 

Sprinkle over the cheese, then bake on the top shelf of your oven until the top starts to brown, 10-15 mins.

When the carrots have 10 mins remaining, add the broccoli to the tray, drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the oven until tender and crispy, 10-12 mins.

If you'd prefer to boil your broccoli, cut into thirds and boil it for 3-4 mins, until tender.