• Boil the kettle. Half-fill a medium saucepan with boiling water, then add a generous pinch of salt.
• Cut potato into large chunks. 
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. 
Drain potato and set aside.

• Meanwhile, finely chop carrot, celery and garlic. 
• Heat a large frying pan over high heat. Cook 
lamb mince, breaking up with a spoon, until just 
browned, 3-4 minutes.
• Add carrot and celery, stirring, until softened, 
5-6 minutes.
• Add garlic & herb seasoning and tomato paste
and cook, stirring until fragrant, 1 minute. 

• Reduce heat to medium-high, then stir in 
Worcestershire sauce, chicken-style stock powder and the water. 
• Simmer until bubbling, 1-2 minutes.
• Remove from heat and stir in baby leaves, until 
slightly wilted. Season to taste. 

TIP: Add a dash of water if the mince looks dry! 

• Return saucepan to medium-high heat, add 
the butter and garlic and cook, stirring until 
fragrant, 1 minute. 
• Remove from heat. Return potato to the pan and toss to coat. Lightly crush with a fork. Season 
with salt and pepper. 

Little cooks: Get those muscles working and help 
crush the potatoes! 
TIP: Add a splash of milk or water if the potato looks dry!

• Preheat grill to high. 
• Transfer the lamb mixture to a baking dish, then evenly top with crushed potato topping.
• Sprinkle with shredded Cheddar cheese. 
• Grill pie, until lightly golden, 8-10 minutes. 

Little cooks: Join in on the fun by smoothing the 
crushed potatoes evenly over the pie and sprinkling the cheese on top!
TIP: Grills cook fast, so keep an eye on the pie!

• Divide classic lamb shepherd's pie between plates to serve. Enjoy!